Effect of High-Pressure Technologies on Enzymes: Science and Applications
Language: English
Published by Academic Press, 2023
- Softcover
- New
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- Title
- Effect of High-Pressure Technologies on Enzymes: Science and Applications
- Publisher
- Academic Press
- Publication year
- 2023
- Condition
- New
- Binding
- Soft cover
- Language
- English
- ISBN 10
- 0323983863
- ISBN 13
- 9780323983860
Effect of High-Pressure Technologies on Enzyme: Science and Applications provides a deep, practical discussion of high-pressure processing (HPP) and high-pressure homogenization (HPH) technologies and biochemical approaches, applied across research and industry, with applications ranging from food to pharmaceuticals and commercial enzyme production. Early chapters discuss foundational aspects of HPP and HPH approaches; the science of enzyme modification; and basic aspects of enzyme activity, stability, and structure as studied in biochemical processes. Later chapters consider the effect of HPP and HPH technologies and their mechanisms of controlling enzyme modification to improve enzyme performance for chosen applications. Special attention is paid to the application of HPP and HPH technologies and enzyme modifications in food processing, microbial enzyme modification, drug discovery, and production of other commercial enzymes, as well as the challenges of undesirable enzyme inactivation. The final chapter discusses future directions of the field and technologies, and expanded applications.
- Offers a broad overview of HPP and HPH approaches and technologies applied in enzyme modification
- Introduces fundamental aspects of enzyme activity, stability, and structure as studied in biochemical processes and applications
- Discusses applications of HPP- and HPH-based enzyme modifications in food processing, microbial enzyme modification, drug discovery, and production of other commercial enzymes
- Includes chapter contributions from international leaders in the field, across research and industry
"Synopsis" may belong to another edition of this title.
About the Author
Dr. Alline Artigiani Lima Tribst is Researcher and Coordinator of the Center for Food Studies and Research (NEPA) at the University of Campinas (UNICAMP) and works on the development of new food products, innovations in enzyme processing, and studies with consumers. Alline has published several chapters of books and scientific articles in high-impact international journals. She was the Winner of the CREA 2006 Award for Academic Excellence in the area of Food Engineering and the CAPES Thesis Award 2013, for the best thesis in the area of food science in Brazil in 2012.
"About the title" may belong to another edition of this title.
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