Novel Food Grade Enzymes

Dr. Abhishek Dutt Tripathi is an assistant professor in the Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, India. He has published more than 75 research papers and articles in journals of national and international repute. His field of specialization is food chemistry, enzyme technology, fermentation technology, and food microbiology. He has also published two books, two manuals, and many book chapters associated with food and bioprocess technology. He has received several prestigious national and international awards and is also serving as editor and reviewer with many international and national journals. Dr. Kianoush Khosravi Darani (co-editor) is a professor at the National Nutrition and Food Technology Research Institute of Iran. She has more than 20 years of teaching and research experience. She has published more than 125 research papers in journals of national and international repute. She is editor-in-chief of the journal Applied Food Biotechnology indexed in web of science. She has received a number of prestigious awards in field of food biotechnology. She has done extensive research work in the area of food science and technology, enzyme and bioprocess technology, and biopolymers. She has published number of books in reputed publications. Professor Suresh Kumar Srivastava is an institute professor at the School of Biochemical Engineering, Indian Institute of Technology (BHU), India. He has more than 30 years of teaching and research experience. He has published more than 70 research papers in journals of national and international repute. He has received number of prestigious awards from different government organizations and held prestigious positions in board of studies at different Indian Universities and also served as member of different administrative committees related to R&D. His area of specialization in enzyme engineering, enzyme technology, food technology, and biochemical engineering.

Chapter 1. Food Enzymes- General properties and Kinetics.- Chapter 2. Plants and Animal Derived Enzymes & their Potential Application.- Chapter 3. Enzymes in Fruits & Vegetable Processing Industries-II.- Chapter 4. Production of α, β and γ- Cyclodextrin Gluconotransferase (CGTase) and their Applications in Food Industry.- Chapter 5. Enzyme in Milk and Milk Products: Role and Application.- Chapter 6. Enzymes in Brewing and Wine Industries.- Chapter 7. Enzymes Immobilization and Its Infusion Strategy in Food Products.- Chapter 8. Enzymes in Meat, Fish and Poultry Products Processing & Preservation-I.- Chapter 9. Enzymes in Meat, Fish and Poultry Products Processing & Preservation-II.- Chapter 10. Enzymes in Functional Food Development.- Chapter 11. Enzymes as Active Packaging System.- Chapter 12. Enzymes as Tool in Food Analysis & Food Borne Pathogen Detection.