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.

Product details

• Authors: Monica L. Chavez (Full Professor School Gonzalez
• Assisted by: Cristobal Noe Aguilar (Editor), Cristobal Noe (Professor Aguilar (Editor), Cristobal Noe (Professor of Food Science and Biotechnology Aguilar (Editor), Jose Juan Buenrostro Figueroa (Editor), Jose Juan (Titular Researcher. Research Center in Foodand Development Buenrostro Figueroa (Editor), Cristobal Noe Aguilar (Editor), Deepak K. Verma (Editor), Monica L Chavez Gonzalez (Editor), Monica L. Chavez Gonzalez (Editor), Monica L. Chavez (Full Professor School of Chemistry Gonzalez (Editor), Jose Juan Buenrostro Figueroa (Editor), Monica L. Chavez Gonzalez (Editor), Deepak K Verma (Editor), Deepak K. Verma (Editor), Deepak K. (Department of Agricultural and Food Engineering Verma (Editor)
• Publisher: ELSEVIER SCIENCE BV
• Languages: English
• Product format: Paperback / Softback
• Released: 01.03.2023
• EAN: 9780323959964
• ISBN: 978-0-323-95996-4
• No. of pages: 368
• Subjects: Guides > Health > Diet; Natural sciences, medicine, IT, technology > Technology > Chemical engineering; Food & beverage technology, Food and beverage technology, TECHNOLOGY & ENGINEERING / Food Science / General