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The food industry is constantly seeking advanced technologies to meet consumer demand for nutritionally balanced food products. Enzymes are a useful biotechnological processing tool whose action can be controlled in the food matrix to produce higher quality products. Written by an international team of contributors, Novel enzyme technology for food applications reviews the latest advanced methods to develop specific enzymes and their applications.Part one discusses fundamental aspects of industrial enzyme technology. Chapters cover the discovery, improvement and production of enzymes a

Enzymes --- Industrial enzymology --- Industrial applications.

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Enzymes --- Biochemical engineering. --- Bio-process engineering --- Bioprocess engineering --- Biochemistry --- Biotechnology --- Chemical engineering --- Industrial enzymology --- Industrial applications.

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This book provides knowledge and information on solid-state fermentation involving the basics of microbiology, biochemistry, molecular biology, genetics and principles of genetic engineering, metabolic engineering and biochemical engineering.

Solid-state fermentation. --- Enzymes --- Industrial applications. --- Industrial enzymology --- Solid-phase fermentation --- Fermentation --- Solid-phase biochemistry --- Biotechnology. --- Bioengineering.

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Beverages. --- Enzymes --- Beverage industry --- Industrial enzymology --- Drinks --- Potable liquids --- Potables --- Food --- Liquids --- Industrial applications. --- Equipment and supplies. --- Beverages

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Over the period of last two decades, there has been significant resurgence in solid-state fermentation due to the numerous benefits it offers, especially in the engineering and environmental aspects. SSF has shown much promise in the development of several bioprocesses and products. This resurgence gained further momentum during the last 5-6 years with the developments in fundamental and applied aspects. A good deal of information has been generated in published literature and patented information. Several commercial ventures have come up based on SSF in different parts of the world. The contents are organized into four parts: Part 1 deals with the General and Fundamentals aspects of SSF; Part 2 deals with the production of bulk chemicals and products such as enzymes, organic acids, spores and mushrooms in SSF; Part 3 is on the use of SSF for specialty chemicals such as gibberellic acid, antibiotics and other pharmaceutically valuable secondary metabolites, pigments, and aroma compounds; Part 4 deals with the use of SSF miscellaneous application such as SSF for food and feed applications, agro-industrial residues as substrates in SSF and the production of silage and vermicompost.

Enzymes --- Solid-state fermentation. --- Industrial applications. --- Solid-phase fermentation --- Fermentation --- Solid-phase biochemistry --- Industrial enzymology --- Food science. --- Chemistry. --- Microbiology. --- Food Science. --- Chemistry/Food Science, general. --- Microbial biology --- Biology --- Microorganisms --- Physical sciences --- Science --- Food—Biotechnology.