Effect of High-Pressure Technologies on Enzymes: Science and Applications

ISBN-13: 9780323983860 / Angielski / Miękka / 2023

Leite Júnior, Bruno Ricardo de Castro

Spis treści

1. Use of high-pressure technologies on enzymes 2. Effects of high pressure on protein stability, structure, and function-Theory and applications 3. Effect of high-pressure technologies on enzyme activity and stability 4. Effect of high-pressure processing on the kinetic parameters of enzymes 5. Strategies to improve enzyme performance: Effect of high pressure on the substrate and pressure-assisted reaction 6. High-pressure processing associated with other technologies to change enzyme activity 7. Effects of high-pressure processing on enzyme activity in milk and dairy products 8. Effects of high-pressure homogenization on enzyme activity in milk and dairy products 9. Effects of high-pressure processing on enzyme activity in meat, fish, and eggs 10. Effect of high-pressure homogenization on enzyme activity in juices 11. Effect of high-pressure processing on enzyme activity in roots, cereals, nuts, and their products 12. Applications of high-hydrostatic-pressure processing on microbial enzymes 13. Applications of high-pressure homogenization to microbial enzymes 14. Effect of high-pressure technologies on enzymes used in nonfood processing applications 15. Future challenges of using high-pressure technologies on enzymes