Enzyme Inactivation in Food Processing: Technologies, Materials, and Applications

Cover
Half Title
Title Page
Copyright Page
Series Page
Other Books on Agricultural and Biological Engineering by Apple Academic Press, Inc.
About Senior-Editor-In-Chief
About the Editors
Table of Contents
Contributors
Abbreviations
Preface
Part I: Nanomaterials for Medical Applications
	1. Control Measures for Food Enzymes: Basic Concepts and Chemical Methods
	2. Novel Food Processing Technologies for Inactivation of Food Enzymes
	3. Scope of Ozone Technology for Inactivation of Food Enzymes
	4. Potential of Pulsed Electric Field for Inactivation of Food Enzymes
	5. Microwave Processing and Ohmic Heating Technology for Inactivation of Food Enzymes
	6. Dense Phase Carbon Dioxide and High-Pressure Processing: Effects on Food Enzyme
	7. Radiofrequency Technology for Inactivation of Food Enzymes
	8. Ultraviolet and Light-Emitting Diode Technologies for Inactivation of Food Enzymes
	9. Applications of Ultrasound Technology for Inactivation of Food Enzymes
	10. Potential of Enzymes for Biodegradation of Plastic Waste
Part II: Plants and Bioproducts for Inactivation of Enzymes
	11. Natural Medicinal Products as Potential Enzyme Inhibitors
	12. Enzymatic Inhibitors from Medicinal Plants
	13. Mushrooms as a Source of Enzyme Inhibitors
	14. Enzymatic Browning—Mechanism and Prevention
	15. Role of Metal Ions and Organic Compounds on Lignocellulolytic Enzyme Activities
	16. Insight into Catalase Immobilization, Applicability, and Inactivation Mechanisms Through Process Engineering Strategies
Part III: Bionanomaterials for Inactivation Of Enzymes
	17. Nanozymes-Based Biosensors for Sustainable Food Engineering: Recent Research and Future Prospects
	18. Nanoencapsulated Antimicrobial Carriers in Packed Food
	19. Advanced Bionanomaterials for Catalysis and Surface Processes
Index