Enzymatic Processes for Food Valorization
Published on 23. June 2024
368 pages
978-0-323-95995-7 (ISBN)
Description
Enzymatic Processes for Food Valorization describes the most recent research in the field of catalysis for food valorization, revealing the impact of the implementation of enzymatic catalysis in the different stages that make up the production processes. Sections review advances in food processing using enzymes, explore the use of enzymes on by-products for the release of compounds of interest, and show recent trends in biocatalysis and its application in the food industry.
Written by a team of international experts, this is an invaluable guide for professionals in the area of enzyme technology applied in the food industry, as well as technicians and scientists involved in the use of enzymes on food waste for the valorization and/or recovery of compounds.
- Brings updated content on trends in enzymatic processes for food valorization
- Presents the main enzymes used in food processing and technology to improve organoleptic and quality attributes
- Includes the application of enzymes for the valorization of by-products generated during food processing for an eventual recovery of bioactive
- Explores how food by-products can be used as fermentation substrates for the production of enzymes of industrial interest
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Additional editions
Monica L. Chavez Gonzalez | Jose Juan Buenrostro Figueroa | Cristobal Noe Aguilar
Enzymatic Processes for Food Valorization
Book
06/2024
Academic Press
€192.21
Shipment within 15-20 days
Content
Part I: Advances in Food Processing using enzymes1. Microbial Enzymes: Trends in Food and Industrial Applications2. Enzymes for Meat and Meat Processing Industry: Current Trends, Technological Development, and Future Prospects3. Enzymes as a boon and a curse in post-harvest processing of fruits and vegetables4. Microbial Enzymes for Development of Dairy-based Value Added Food Products: Trends and Technological Development.5. Composition of the Corn Kernel and its Health Benefits as an Ingredient of Functional Foods6. Enzymes from a Technological Standpoint and Their Application in Seafood ProcessingPart II: Use of enzymes for the release of interest compounds from food waste7. Food waste as a source of novel food additives: An overview8. Color additives9. Food by-products potential use for flavor enhancers production10. Bioemulsifiers as food additives11. Recent advances in the extraction of phenolic compounds using biotechnological processes12. Non-dairy prebiotic, probiotic and synbiotic beverages13. Advances in Enzyme-assisted Extraction Method for Antidiabetic Phytochemicals: An Emerging Approach for Green and Economical Technologies14. Enzymes applied in sweeteners production15. Enzymatic Hydrolysis: A Sustainable Approach for agave waste based Ethanol Production and Its AdvancementPart III: Trends in Biocatalysis for Foods16. Recent Trends in Biocatalysis and its application to the Food Industry17. Biocatalyst: Discovering and designing enzymes for industrial applications18. An overview of the ß-fructofuranosidase with a focus on the enzyme immobilization19. Encapsulation of Enzymes-based on Biopolymer and Biochemical System: Progress and Perspective20. Trends, Technological Developments and Challenges in Food Biocatalysts for Industrial Applications
