Enzymatic Processes for Food Valorization

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 INDICE: 1. Introduction Part I: Advances in Food Processing using enzymes 1. Microbial Enzymes: Trends in Food and Industrial Application 2. Enzymes as a boon and a curse in post-harvest processing of fruits and vegetables 3. Microbial Enzymes for Development of Dairy-based Value Added Food Products: Trends and Technological Development. 4. Cereals processing 5. Marine foods processing Part II. Use of enzymes for the release of interest compounds from food waste 6. Food waste as a source of novel food additives: An overview 7. Color additives 8. Food waste potential use for flavor enhancer production 9. Bioemulsifiers 10. Stabilizers 11. Preservatives 12. Antioxidants 13. Prebiotics 14. Enzyme-assisted Extraction Method for Antidiabetic Phytochemicals as an Emerging Environmental Friendly Approach in Green Chemistry 15. Enzymatic Hydrolysis: A Sustainable Approach for Paddy Straw-based Ethanol Production and Its Advancement Part III. Trends in Biocatalysis for Foods 16. Current Trends in Biocatalysis and its application to the Food Industry 17. Development of biocatalysts in non-conventional systems 18. Enzyme Immobilization with Special Attention towards the Development of Safe and Healthy Food 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

• ISBN: 978-0-323-95996-4
• Editorial: Academic Press
• Encuadernacion: Rústica
• Páginas: 368
• Fecha Publicación: 01/03/2023
• Nº Volúmenes: 1
• Idioma: Inglés