Enzymatic Processes for Food Valorization

Monica L. Chavez Gonzalez, Jose Juan Buenrostro Figueroa, Cristobal Noe Aguilar, Deepak K. Verma, Monica L. Chavez Gonzalez, Jose Juan Buenrostro Figueroa, Cristobal Noe Aguilar, Deepak K. Verma

• Publisher: Academic Press
• Year: 2024
• Print ISBN:
  9780323959964
• eBook ISBN:
  9780323959957
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

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

Table of contents

• Enzymatic Processes for Food Valorization
• Cover
• Title page
• Copyright
• Table of Contents
• List of contributors
• Chapter 1 Microbial enzymes: trends in food and industrial applications
• Chapter 2 Enzymes for meat and meat processing industry: current trends, technological development, and future prospects
• Chapter 3 Enzymes as a boon and a bane in the postharvest processing of fruits and vegetables
• Chapter 4 Microbial enzymes for development of dairy-based value-added food products: trends and technological development
• Chapter 5 Corn composition and its health benefits
• Chapter 6 Enzymes from a technological standpoint and their application in seafood processing
• Chapter 7 Food waste as a source of novel food additives: an overview
• Chapter 8 Color additives
• Chapter 9 Food by-products potential use for flavor enhancers production
• Chapter 10 Bioemulsifiers as food additives
• Chapter 11 Recent advances in the extraction of phenolic compounds using biotechnological processes
• Chapter 12 Non-dairy prebiotic, probiotic, and synbiotic beverages
• Chapter 13 Advances in enzyme-assisted extraction technique for antidiabetic phytochemicals: an emerging approach for green and economical technologies
• Chapter 14 Enzymes applied in sweeteners production
• Chapter 15 Enzymatic hydrolysis: a sustainable approach for Agave waste–based ethanol production and its advancement
• Chapter 16 Recent trends in biocatalysis and its application in the food industry
• Chapter 17 Biocatalyst: discovering and designing enzymes for industrial applications
• Chapter 18 An overview of the β-fructofuranosidase with a focus on the enzyme immobilization
• Chapter 19 Encapsulation of enzymes-based on biopolymers and biochemical systems: progress and perspective
• Chapter 20 Trends, technological developments, and challenges in food biocatalysts for industrial applications
• Index