Enzymatic Processes for Food Valorization

Herausgeber: Gonzalez, Monica L Chavez; Verma, Deepak K; Aguilar, Cristobal Noe; Buenrostro Figueroa, Jose Juan

• Broschiertes Buch

Produktbeschreibung

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.

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Produktdetails

• Verlag: Elsevier Science & Technology
• Seitenzahl: 368
• Erscheinungstermin: 25. Juni 2024
• Englisch
• Abmessung: 229mm x 152mm
• Gewicht: 1076g
• ISBN-13: 9780323959964
• ISBN-10: 0323959962
• Artikelnr.: 64697333

Inhaltsangabe

Part I: Advances in Food Processing using enzymes 1. Microbial Enzymes:
Trends in Food and Industrial Applications 2. Enzymes for Meat and Meat
Processing Industry: Current Trends, Technological Development, and Future
Prospects 3. Enzymes as a boon and a curse in post-harvest processing of
fruits and vegetables 4. 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 Foods 6. Enzymes from a Technological Standpoint and Their
Application in Seafood Processing Part II: Use of enzymes for the release
of interest compounds from food waste 7. Food waste as a source of novel
food additives: An overview 8. Color additives 9. Food by-products
potential use for flavor enhancers production 10. Bioemulsifiers as food
additives 11. Recent advances in the extraction of phenolic compounds using
biotechnological processes 12. Non-dairy prebiotic, probiotic and synbiotic
beverages 13. Advances in Enzyme-assisted Extraction Method for
Antidiabetic Phytochemicals: An Emerging Approach for Green and Economical
Technologies 14. Enzymes applied in sweeteners production 15. Enzymatic
Hydrolysis: A Sustainable Approach for agave waste based Ethanol Production
and Its Advancement Part III: Trends in Biocatalysis for Foods 16. Recent
Trends in Biocatalysis and its application to the Food Industry 17.
Biocatalyst: Discovering and designing enzymes for industrial applications
18. An overview of the ß-fructofuranosidase with a focus on the enzyme
immobilization 19. Encapsulation of Enzymes-based on Biopolymer and
Biochemical System: Progress and Perspective 20. Trends, Technological
Developments and Challenges in Food Biocatalysts for Industrial
Applications