Enzymes in Human and Animal Nutrition Principles and Perspectives
By Carlos Nunes and Vikas Kumar
Enzymes in Human and Animal Nutrition PDF is a detailed reference on enzymes covering detailed information on all relevant aspects fundamental for final use of enzymes in human and animal nutrition. Topics explored include selection, engineering and expression of microbial enzymes, effects of probiotics on enzymes in the digestive tract, potential new sources of enzymes, valorization of plant biomass by food and feed enzymes. Economics and intellectual property issues are also examined.
Examines the role of enzymes in nutrition and in the production of food and animal feed so that food industry and academic researchers can understand applications of enzymes in the health of humans and animals
Begins with a thorough overview of selection, engineering and expression of microbial enzymes
Examines extremophile organisms as a potential new source of enzymes
Includes discussion of analytics, economics and intellectual property to increase applicability of the rest of the book outside of the lab
1. Selection, engineering and expression of microbial enzymes Patrícia Poeta, A A Dias, Gilberto Igrejas, Vanessa Silva, Rui Bezerra, Carlos Simões Nunes 2. Intellectual Property on selection, expression and production of enzymes Carlos Simões Nunes
Phytases
3. General Aspects of Phytases Vikas Kumar and Amit Kumar Sinha 4. Phytase in Animal Feed Nicholas Romano, Vikas Kumar 5. Perspectives of phytases in nutrition, biocatalysis and soil stabilization Michele Rigon Spier, Maitê Rodrigues, Luana Paludo, Myriam Lorena Melgarejo Navarro Cerutti
Depolymerizating Enzymes
6. Depolymerizating enzymes – cellulases Carlos Simoes Nunes 7. Laccases – properties and applications Carlos Simões Nunes, Adinarayana Kunamneni 8. Amylases Shivendra Kumar, Srijit Chakravarty
NSP Enzymes
9. Non-starch polysaccharides (NSPs) enzymes – General Aspects Habte-Michael Habte-Tsion, Vikas Kumar 10. Depolymerizating Enzymes in Human Food: Bakery, Dairy Products and Drinks Parisa Fallahi, Habte-Michael Habte-Tsion, Waldemar Rossi Jr 11. Perspectives of non-starch polysaccharides (NSP) enzymes in nutrition Habte-Michael Habte-Tsion, Vikas Kumar, Waldemar Rossi Jr
Proteases
12. Proteases: General Aspects Petra Philipps-Wiemann 13. Proteases – Human Food Petra Philipps-Wiemann 14. Proteases – Animal Feed Petra Philipps-Wiemann
Other Enzymes
15. Enzymes as Therapeutic Agents Adinarayana Kunamneni, Christian Ogaugwu, Diwakar Goli 16. Enzymes as direct decontaminating agents – mycotoxins Manjunath Manubolu, Lavanya Goodla, Kavitha Pathakoti, Kjell Malmlöf 17. Enzymatic decontamination of antimicrobials, phenols, heavy metals, pesticides, polycyclic aromatic hydrocarbons, dyes and animal waste Carlos Simões Nunes, Kjell Malmlöf 18. Chitinases Carlos Simões Nunes, Petra Philipps-Wiemann
Enzymes and new or alternative food- and feedstuffs
19. Alternative and new sources of feedstuffs Nicholas Romano 20. Tyrosinases – Physiology, Pathophysiology and Applications Carlos Simoes Nunes, Kurt Vogel 21. Probiotics and enzymes in the gastrointestinal tract Carlos Simoes Nunes 22. Formulation of enzymes Carlos Simoes Nunes, Petra Philipps-Wiemann 23. Analytic of enzymes Kurt Vogel 24. Registration of food and feed additives (enzymes) in USA, Canada and China Carlos Simoes Nunes, Adinarayana Kunamneni, Vikas Kumar, Habte-Michael Habte-Tsion 25. Registration of food and feed additives – enzymes in the European Union Guido Rychen, Hervé Toussaint 26. Economics of food and feed enzymes: status and perspectives David A. Guerrand 27. General perspectives of enzymes, environment preservation and scarce natural resources – conclusions Carlos Simoes Nunes
