Enzymatic Processes for Food Valorization

ISBN : 9780323959964

Author : Monica L. Chavez Gonzalez

Publisher : elsevier

Year : 2024

Language : Thai

Type : Book

Description : 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

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