Enzymatic Processes for Food Valorization
Monica L. Chavez Gonzalez, Jose Juan Buenrostro Figueroa, Cristobal Noe Aguilar, Deepak K. Verma, B0CWD8SVJF, 0323959962, 0323959954, 9780323959964, 978-0323959964, 978-0-323-95996-4, 9780323959957, 978-0323959957
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