Marine Enzymes Biotechnology: Production and Industrial Applications, Part II - Marine Organisms Producing Enzymes

Director of collection: Toldra Fidel

Language: English

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Marine Enzymes Biotechnology: Production and Industrial Applications, Part II - Marine Organisms Producing Enzymes provides a huge treasure trove of information on marine organisms. Nowadays, marine organisms are good candidates for enzymes production and have been recognized as a rich source of biological molecules that are of potential interest to various industries.

Marine enzymes such as amylases, carboxymethylcellulases, proteases, chitinases, keratinases, xylanases, agarases, lipases, peroxidase and tyrosinases are widely used in the industry for the manufacture of pharmaceuticals, foods, beverages, and confectioneries, as well as in textile and leather processing, and in waste water treatment.

The majority of the enzymes used in the industry are of microbial origin because microbial enzymes are relatively more stable than the corresponding enzymes derived from plants and animals.

1. Marine Microorganism, an Underexplored Source of L-Asparaginase A.A. Prihanto and M. Wakayama 2. Marine Microbes as a Potential Source of Cellulolytic Enzymes N. Trivedi, C.R.K. Reddy and A.M. Lali 3. Extremozymes from Marine Actinobacteria J. Suriya, S. Bharathiraja, M. Krishnan, P. Manivasagan and S.-K. Kim 4. Enzymes from Rare Actinobacterial Strains J. Suriya, S. Bharathiraja, P. Manivasagan and S.-K. Kim 5. Bioprospects of Microbial Enzymes from Mangrove-Associated Fungi and Bacteria K. Saravanakumar, N. Rajendran, K. Kathiresan and J. Chen 6. Mechanism and Aquaculture Application of Teleost Enzymes Adapted at Low Temperature C.-L. Wu, B.-Y. Li, J.-L. Wu and C.-F. Hui 7. Usefulness of Alginate Lyases Derived from Marine Organisms for the Preparation of Alginate Oligomers with Various Bioactivities S. Takeshita and T. Oda 8. Marine Microbial Amylases: Properties and Applications J. Suriya, S. Bharathiraja, M. Krishnan, P. Manivasagan and S.-K. Kim 9. Enzyme Immobilization: An Overview on Methods, Support Material and Applications of Immobilized Enzymes V.L. Sirisha, A. Jain and A. Jain

This book will provide excellent information of marine enzyme biotechnology which will be essential reading for the novice and expert in the field of marine biotechnology, microbiology, marine biology and biochemistry and also this book would be comprehensive material for students, scholars, scientists and industrialist in the field in marine microbial biotechnology.

Prof. Fidel Toldrá is Research Professor at the Instituto de Agrpquimica y Tecnologia de Alimentos, CSIC in Valencia (Spain) where he leaders the group on Protein Foods. He was a Fulbright postdoctoral scholar at Purdue University (West Lafayette, Indiana, 1985-86) and visiting scientist at the University of Wisconsin (Madison, Wisconsin, 1991 and 1995), and the Institute of Food Research (Bristol, UK, 1987). He is Editor-in-Chief of Trends in Food Science & Technology, Associate Editor of Meat Science and Editor of book serial Advances in Food and Nutrition Research. He has published >365 manuscripts, with h index 74, and has filed 11 patents. He is a member of the Editorial Board of 16 scientific journals including Food Chemistry, Current Opinion in Food Science, Journal of Food Engineering, Food Analytical Methods, International Journal of Molecular Sciences, and Food Science & Human Wellness, among other. He is author of 2 books, 163 book chapters, and edited 63 books, being Editor of the 8th and 9th editions of Lawrie´s Meat Science book (Elsevier) and an Editor-in-Chief of the Encyclopedia of Food and Health (2015, Academic Press/Elsevier). He received the 2001 Institute Danone Award to the best Scientific Trajectory, 2002 International Prize for Meat Science and Technology, 2010 Distinguished Research Award, 2014 Meat Processing Award and 2023 International Lectureship Award, all 3 from the American Meat Science Association, 2015 Dupont Science Award, 2019 Innovation Award of the Spanish Association of Meat Industry and 2019 Award on Advancement of Agricultural and Food Chemistry of the American Chemical Society (ACS). He is a Fellow of the International Academy of Food Science and Technology (IAFOST), Fellow of the Institute of Food Technologists (IFT), Fellow of the Agricultural and Food Chemistry Division of the American Chemical Society and Fellow of the International Association of Advanced Materials. Prof. Toldrá served at Panels on Food Additives and
  • Focuses on the isolation, characterization, and industrial application of marine enzymes
  • Provides current trends and development of industrial important marine enzymes, including amylases, carboxymethylcellulases, proteases, chitinases, keratinases, xylanases, agarases, lipases, peroxidase, and tyrosinases
  • Presents insights into current trends and approaches for marine enzymes