Enzymes in Food Technology

Prof. Mohammed Kuddus has completed his doctorate degree in Enzyme Biotechnology from SHUATS, India. After completing doctoral degree, he served at Integral University, Lucknow, India and at present working as a Professor and Chairman of Biochemistry department at University of Hail, Saudi Arabia. Prof. Kuddus’s main research area includes enzyme technology, protein biochemistry and microbial biotechnology. He has more than 15 years of research and teaching experience, and published more than 55 research articles in reputed international journals along with 15 book chapters. He has been serving as an Editor/Editorial Board Member and Reviewer for more than 40 international peer reviewed journals. He has also been awarded Young Scientist Projects from Department of Science and Technology, India and International Foundation for Science, Sweden.

Enzyme immobilization methods and applications in food industry.- Cold-active enzymes in food processing.- Transglutaminase protein substrates of food interest.- Enhanced dyeing efficiency of enymatically modified protein fibers.- Tannin degrading enzymes: catalytic properties and technological perspectives.- Production of food enzymes from recombinant microorganisms.- Protein modification using ionic liquids: a comprehensive overview on their effects on activity, stability and applications of enzymes.- Application of enzymes in meat processing.- Chemoenzymatic bioconjugation of antibodies: linking proteins for biomedical applications.- Microbial enzymes in food biotechnology.- Epigallocatechin gallate glucosides: Enzymatic synthesizes to improve its biological activity.- Food enzyme and nanotechnology.- Abzymes in food biotechnology.- Enzymes as a food additives.- Enzymes in Animal Feed Industry.