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Full Description
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.
Contents
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 β-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
