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The aim of food processing is to produce food that is palatable and tastes good, extend its shelf-life, increase the variety, and maintain the nutritional and healthcare quality of food. To achieve favorable processing conditions and for the safety of the food to be consumed, use of food grade microbial enzymes or microbes (being the natural biocatalysts) is imperative. This book discusses the uses of enzymes in conventional and non-conventional food and beverage processing as well as in dairy processing, brewing, bakery and wine making. Apart from conventional uses, the development of bioprocessing tools and techniques have significantly expanded the potential for extensive application of enzymes such as in production of bioactive peptides, oligosaccharides and lipids, flavor and colorants. Some of these developments include extended use of the biocatalysts (as immobilized/encapsulated enzymes), microbes (both natural and genetically modified) as sources for bulk enzymes, solid state fermentation technology for enzyme production. Extremophiles and marine microorganisms are another source of food grade enzymes. The book throws light on potential applications of microbial enzymes to expand the base of food processing industries.

Plant Extracts in Food Applications is the first book of its kind focusing on the application of plant extracts in the food industry. Topics cover sources, extraction and encapsulation techniques, the chemistry and stability of plant extracts, antimicrobials, preservatives, nutrient enhancers, enzymes, flavoring and coloring agents, packaging aid, health benefits, opportunities and the challenges surrounding the use of plant extracts in food applications. Written by several experts in the field, this book is a valuable resource for students, scientists, and professionals in food science, food chemistry and nutrition. Concerns and potential risks regarding the use of synthetic chemicals have renewed the interests of consumers using natural and safe alternatives. Plant extracts represent an interesting ingredient, mainly due to their natural origin and phytochemical properties, allowing for obtaining active materials to extend shelf-life and add value to the product. Presents chapters that deal with different sources of plant extracts and their applications in the food industry Covers the various extraction procedures which are used for plant extracts Includes the health benefits and stability of plant extracts Provides the role of plant extracts for shelf life enhancement, packaging aid, and as flavoring and coloring agents

Fungi are an essential, fascinating and biotechnologically useful group of organisms with an incredible biotechnological potential for industrial exploitation. Knowledge of the world’s fungal diversity and its use is still incomplete and fragmented. There are many opportunities to accelerate the process of filling knowledge gaps in these areas. The worldwide interest of the current era is to increase the tendency to use natural substances instead of synthetic ones. The increasing urge in society for natural ingredients has compelled biotechnologists to explore novel bioresources which can be exploited in industrial sector. Fungi, due to their unique attributes and broad range of their biological activities hold great promises for their application in biotechnology and industry. Fungi are an efficient source of antioxidants, enzymes, pigments, and many other secondary metabolites. The large scale production of fungal pigments and their utility provides natural coloration without creating harmful effects on entering the environment, a safer alternative use to synthetic colorants. The fungal enzymes can be exploited in wide range of industries such as food, detergent, paper, and also for removal toxic waste. This book will serve as valuable source of information as well as will provide new directions to researchers to conduct novel research in field of mycology. Volume 2 of “Industrially Important Fungi for Sustainable Development” provides an overview to understanding bioprospecting of fungal biomolecules and their industrial application for future sustainability. It encompasses current advanced knowledge of fungal communities and their potential biotechnological applications in industry and allied sectors. The book will be useful to scientists, researchers, and students of microbiology, biotechnology, agriculture, molecular biology, and environmental biology.

Nanomaterials for Biocatalysis explains the fundamental design concepts and emerging applications of nanoscale biocatalysts, such as bioconversions, bioelectronics, biosensors, biocomputing and therapeutic applications. Nano-biocatalysts refers to the incorporation of enzymes into nanomaterials. These enzyme-enhanced nanocarriers have many advantages, including low mass transfer limitation, high enzyme capacity, better stabilization, and the formation of single-enzyme nanoparticles. Smart nanocontainers have been developed for the smart release of their embedded active substances. These smart releases can be obtained by using smart coatings as their outer nanoshells. In addition, these nanocontainers could protect the enzymes from chemical or metabolic alterations on their delivering pathways towards the target. This is an important reference source for materials scientists and chemical engineers who want to know more about how nanomaterials are being used for biocatalysis applications. - Explains the major fabrication techniques and applications of nanobiocatalysts - Shows how nanobiocatalysts are used in a variety of environmental and biomedical sectors - Assesses the major challenges associated with the widespread manufacture of nanobiocatalysts

Applications of Biotechnology for Sustainable Textile Production is a practical guide to the fundamentals, methods, and future prospects for sustainable biotechnological and nanobiotechnological approaches to textile production. The textile industry is highly motivated to reduce its use of natural resources, reduce waste, and cost. Processes such as dyeing, printing and finishing fabrics traditionally require a lot of water and can produce hazardous wastes as a by-product. In order to help improve these processes, this book evaluates different technologies, comparing them as ways of saving water, energy, material waste, and time, in addition to the reduction of wastewater and sludge. Technologies investigated include enzymatic treatments, ultrasonic treatments, advanced cotton fiber pre-treatment to increase dye receptivity, nano-biotechnology, plasma technology, and foam technology in the finishing process. Health risk assessments and complications resulting from usage of chemicals and other traditional processing technologies are also examined. - Addresses all five main stages of textile processing, including pre-treatment, dyeing, finishing, drying, and quality control - Provides an overview of the techno-economic context of the modern textile industry, explaining where sustainability fits with other priorities - Includes case studies throughout showing how these methods can be used for sustainable textile production