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This interdisciplinary textbook provides an easy-to-understand and highly topical introduction to all the specialist areas of modern enzyme technology.In the first part of this three-part textbook, the reader is introduced to the fundamentals of enzyme structure, reaction mechanisms, enzyme kinetics, enzyme modeling, and process control. In the second part, methods for finding, expressing, optimizing, purifying, immobilizing, and using enzymes in unusual reaction media are presented. In the third part, leading experts use examples to describe current applications of enzymes in the chemical and pharmaceutical industries, for biomass degradation, food production and processing, as additives in detergents and cleaning agents, for constructing biosensors, and as therapeutics.Students of bachelor and master programs in biology, chemistry, biochemistry, and bioprocess engineering will gain up-to-date access to practical applications and developing industries. However, the fluent writing style makes the work suitable for all readers, who want to gain an easy-to-understand insight into the production and application of enzymes.This book is a translation of an original German edition. The translation was done with the help of artificial intelligence (machine translation by the service DeepL.com). A subsequent human revision was done primarily in terms of content, so that the book will read stylistically differently from a conventional translation.

This book “Microbial Products for Future Industrialization” focuses on the exploitation of various advanced microbial and molecular biology technologies and their associated processes, especially the microbial-molecular-chemical nexus, for the future industrialization of emerging new microbial products. The descriptions given in its chapters take the reader through an entire journey of new emerging microbial products from lab to industry and provide new information that has not yet been fully exploited for future industrialization steps. This volume is a great resource for readers seeking a more comprehensive material covering the technical, economic, and societal aspects that impact bioprocessing of microbial products at the industrial level along with biotechnological intervention for better production of microbial products in near future. This book also encompasses advanced and updated information as well as future directions for young researchers and scientists, and academics who are working in the field of microbial product production related to sustainability.

Value Addition in Food Products and Processing using Enzyme Technology offers an updated review regarding the potential impact of new enzymes and enzyme technology on the food sector. The book brings together novel sources and technologies regarding enzymes in value added food development, food production, food processing, food preservation, food engineering and food biotechnology. It will be extremely useful for different types of readers, including food scientists, academic and food biotechnologists, but will also be ideal for students studying food-related courses. This book includes concise and up-to-date research information from multiple independent scientific papers from around the world. This is a essential, multidisciplinary text for research and development professionals, research scientists, and academics in food, biotechnology, and agriculture industries. It addresses safety issues and includes the sources, screening, immobilization and application of food-grade enzymes in food. - Presents research data from experts - Includes emerging industry topics such as baby food and food safety - Offers methodologies of enzymes in diagnostics for food testing and analysis - Emphasizes enzyme technology through a microbial biotechnological lens - Includes bakery and confectionery products, meat and poultry products, vegetables, food ingredients, functional foods, flavors and food additives and seafood

Award-winning author Joe Schwarcz continues his crusade against purveyors of poppycock as he investigates the surprising and sometimes sinister science of everyday food and life Do you know if your waiter sings in the bathroom? Or if the lady who whipped up the icing on your cake wore false fingernails? When was the last time you microwaved your dishcloth? Is your orange juice pasteurized? The bestselling popular science author of A Grain of Salt serves up “interesting factoids about the way that science has helped shape our everyday lives” (Joe Culotti, PhD, professor of molecular and medical genetics, University of Toronto). What difference does an atom make? It could mean life or death! Get the lowdown on oxygenated water, the healing powers of prayer, and the health benefits of chocolate. Could there be a link between McGill University and Jack the Ripper? Find out how cinnamon helps to counter high cholesterol, and learn just how sweet sugar alternatives can be. In the tradition of Schwarcz's five previous bestsellers, Let Them Eat Flax fries scientific baloney with humor, wit, and information. From food poisoning to the secret of the Stradivarius violin, fertilizers to spontaneous human combustion, Schwarcz investigates explosive subjects and delivers the unbiased, scientific facts readers need to make informed decisions in their everyday lives.

Biological, Biochemical, and Biomedical Aspects of Actinomycetes documents the proceedings of the V International Symposium on Actinomycetes Biology held in Oaxtepec, Morelos, Mexico, 16-19 August 1982. This volume contains 45 chapters and opens with a paper on the pathogenesis of Actinomyces israelii. Separate chapters follow on the incidence, etiology, diagnosis, and treatment of actinomycotic infections; the mechanisms by which A. viscosus can adhere to tooth surfaces; the host response to Actinomyces viscosus Ny1; the cell wall as determinant of pathogenicity in Nocardia; and medical and microbiological problems in human actinomycoses. Subsequent chapters deal with topics such as chemistry of the of the rodlet mosaic fiber portion of the Streptomyces coelicolor A3(2) sheath, but also the presence of chitin in S. bambergiensis (hairy spores); lipids of mycobacteria, nocardiae, and rhodococci; genetic determination of antibiotics coded by plasmids; the morphology and ultrastructure of Pilimelia; and the ecology of streptomycete phage in soil.