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Industrial Enzymes
Recent developments in genetic engineering and protein chemistry are bringing ever more powerful means of analysis to bear on the study of enzyme structure. This volume reviews the most important types of industrial enzymes. In a balanced manner it covers three interrelated aspects of paramount importance for enzyme performance: three-dimensional protein structure, physicochemical and catalytic properties, and the range of both classical and novel applications.
Agriculture and Food Production
This volume of Applied Mycology and Biotechnology completes the set of two volumes dedicated to the coverage of recent developments on the theme "Agriculture and Food Production". The first volume provided overview on fungal physiology, metabolism, genetics and biotechnology and highlighted their connection with particular applications to food production. The second volume examines various specific applications of mycology and fungal biotechnology to food production and processing. In the second volume coverage on two remaining areas of the theme, food crop production and applications in the foods and beverages sector, is presented.The interdisciplinary and complex nature of the subject area...
Frontier Discoveries and Innovations in Interdisciplinary Microbiology
This excellent book covers wide-ranging topics in interdisciplinary microbiology, addressing various research aspects and highlighting advanced discoveries and innovations. It presents the fascinating topic of modern biotechnology, including agricultural microbiology, microalgae biotechnology, bio-energy, bioinformatics and metagenomics, environmental microbiology, enzyme technology and marine biology. It presents the most up-to-date areas of microbiology with an emphasis on shedding light on biotechnological advancements and integrating these interdisciplinary microbiology research topics into other biotechnology sub-disciplines. The book raises awareness of the industrial relevance of micr...
Microbial Enzyme Technology in Food Applications
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 e...
Biochemistry and Genetics of Cellulose Degradation
This volume reviews basic research into the biochemistry and genetics of lignocellulose biodegradation; the breakdown of cellulose containing products utilizing microorganisms. This topic has received much attention of late because of possibilities for the biotechnology industry and because it is hoped that advances in the field will make a contribution to the energy crisis by utilizing biomass. However, there remains a good deal of basic research still to be done before full exploitation can be achieved.
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