Incluye bibliografías

PARTE 1: 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 bane in the postharvest processing of fruits and vegetables --
4. Microbial enzymes for development of dairy-based value-added food products: trends and technological development --
5. Corn composition and its health benefits --
6. Enzymes from a technological standpoint and their application in seafood processing --
PARTE 2: 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 technique 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 --
PARTE 3: Trends in biocatalysis for foods --
16. Recent trends in biocatalysis and its application in 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 biopolymers and biochemical systems: progress and perspective --
20. Trends, technological developments, and challenges in food biocatalysts for industrial applications --
Index

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.