000			04148nam a2200397 a 4500
003			CHAP
005			20251001182739.0
007			ta
008			251001s2024 -usado|fr|||| 001 0 eng d
020			_a978-0-323-95996-4
040			_amxchpua _cCHAP _erda
041			_aeng _beng _feng _heng
050	1	0	_aTP248.65.E59 _b.E59 2024
082	0	0	_220 _a664.024 _bE59 2024
245	1	0	_aEnzymatic processes for food valorization / _ceditores Mónica L. Chávez González, José Juan Buenrostro Figueroa, Deepak K. Verma y Cristóbal N. Aguilar
250			_a1a edición
264			_aCambridge, MA, USA : _bAcademic Press, _c2024
300			_axiii, 380 páginas : _bilustraciones, gráficas, diagramas, tablas, fotos
336			_2rdacontent _atexto _btxt
337			_2rdamedia _asin medio _bn
338			_2rdacarrier _avolumen _bnc
490	1		_aFoundations and Frontiers of Biocatalysis Series (Academic Press)
504			_aIncluye bibliografías
505	0		_aPARTE 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
520	3		_aEnzymatic 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.
650	1	3	_aEnzimas _2atg _937195 _xProcesamiento de alimentos
650	1	3	_aBiocatálisis _2atg _9191309
650	1	3	_aEnzymes _2atg _9153399 _xFood processing
650	1	3	_aBiocatalysis _9191310
700	1		_aChávez González, Mónica L. _9191313 _eeditora
700	1		_aBuenrostro Figueroa, José Juan _9191314 _eeditor
700	1		_aVerma, Deepak K. _9191315 _eeditor
700	1		_aAguilar, Cristóbal N. _9191316
830			_aFoundations and Frontiers of Biocatalysis Series (Academic Press) _9191308
942			_2ddc _cLIBRO
999			_c233075 _d233075