Enzymatic Processes for Food Valorization
EUR 175.00
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| ISBN13: | 9780323959964 |
| ISBN10: | 0323959962 |
| Binding: | Paperback |
| No. of pages: | 368 pages |
| Size: | 229x151 mm |
| Language: | English |
| 700 |
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
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