Enzymatic Processes For Food Valorization

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Enzymatic Processes for Food Valorization

Author : Monica L. Chavez Gonzalez
Publisher : Elsevier
ISBN 13 : 0323959962
Total Pages : 394 pages
Book Rating : 4.3/5 (239 download)

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Book Synopsis Enzymatic Processes for Food Valorization by : Monica L. Chavez Gonzalez

Food Waste to Valuable Resources

Author : Rajesh Banu
Publisher : Academic Press
ISBN 13 : 0128183543
Total Pages : 464 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Food Waste to Valuable Resources by : Rajesh Banu

Download or read book Food Waste to Valuable Resources written by Rajesh Banu and published by Academic Press. This book was released on 2020-04-28 with total page 464 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Waste to Valuable Resources: Applications and Management compiles current information pertaining to food waste, placing particular emphasis on the themes of food waste management, biorefineries, valuable specialty products and technoeconomic analysis. Following its introduction, this book explores new valuable resource technologies, the bioeconomy, the technoeconomical evaluation of food-waste-based biorefineries, and the policies and regulations related to a food-waste-based economy. It is an ideal reference for researchers and industry professionals working in the areas of food waste valorization, food science and technology, food producers, policymakers and NGOs, environmental technologists, environmental engineers, and students studying environmental engineering, food science, and more. Presents recent advances, trends and challenges related to food waste valorization Contains invaluable knowledge on of food waste management, biorefineries, valuable specialty products and technoeconomic analysis Highlights modern advances and applications of food waste bioresources in various products’ recovery

Enzymatic Processes for Food Valorization

Author : Monica L. Chavez Gonzalez
Publisher : Elsevier
ISBN 13 : 0323959954
Total Pages : 396 pages
Book Rating : 4.3/5 (239 download)

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Book Synopsis Enzymatic Processes for Food Valorization by : Monica L. Chavez Gonzalez

Download or read book Enzymatic Processes for Food Valorization written by Monica L. Chavez Gonzalez and published by Elsevier. This book was released on 2024-06-28 with total page 396 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. Brings updated content on trends in enzymatic processes for food valorization Presents the main enzymes used in food processing and technology to improve organoleptic and quality attributes Includes the application of enzymes for the valorization of by-products generated during food processing for an eventual recovery of bioactive Explores how food by-products can be used as fermentation substrates for the production of enzymes of industrial interest

Valorization of Food Processing By-Products

Author : M. Chandrasekaran
Publisher : CRC Press
ISBN 13 : 1439848858
Total Pages : 839 pages
Book Rating : 4.4/5 (398 download)

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Book Synopsis Valorization of Food Processing By-Products by : M. Chandrasekaran

Download or read book Valorization of Food Processing By-Products written by M. Chandrasekaran and published by CRC Press. This book was released on 2012-08-30 with total page 839 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biotechnology has immense potential for resolving environmental problems and augmenting food production. Particularly, it offers solutions for converting solid wastes into value-added items. In food processing industries that generate voluminous by-products and wastes, valorization can help offset growing environmental problems and facilitate the sustainable use of available natural resources. Valorization of Food Processing By-Products describes the potential of this relatively new concept in the field of industrial residues management. The debut book in CRC Press’s new Fermented Foods and Beverages Series, this volume explores the current state of the art in food processing by-products with respect to their generation, methods of disposal, and problems faced in terms of waste and regulation. It reviews the basic fundamental principles of waste recycling, including process engineering economics and the microbiology and biochemical and nutritional aspects of food processing. It discusses fermentation techniques available for valorization of food processing by-products, enzyme technologies, and analytical techniques and instrumentation. Individual chapters examine the by-products of plant-based and animal-based food industries. The book also delves into socioeconomic considerations and environmental concerns related to food processing by-products. It surveys research gaps and areas ripe for further inquiry as well as future trends in the field. An essential reference for researchers and practitioners in the food science and food technology industry, this volume is also poised to inspire those who wish to take on valorization of food by-products as a professional endeavor. A contribution toward sustainability, valorization makes maximum use of agricultural produce while employing low-energy and cost-effective processes.

Enzymes in Food Processing

Author : Gregory A. Tucker
Publisher : Springer Science & Business Media
ISBN 13 : 1461521475
Total Pages : 329 pages
Book Rating : 4.4/5 (615 download)

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Book Synopsis Enzymes in Food Processing by : Gregory A. Tucker

Download or read book Enzymes in Food Processing written by Gregory A. Tucker and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 329 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recent years have seen a rapid increase in the use of enzymes as food processing tools, as an understanding of their means of control has improved. Since publication of the first edition of this book many new products have been commercially produced and the corresponding number of published papers has swollen. This second edition has been fully revised and updated to cover changes in the last five years. It continues to provide food technologists, chemists, biochemists and microbiologists with an authoritative, practical and detailed review of the subject.

Enzymes in Food Processing

Author : Parmjit S. Panesar
Publisher : I. K. International Pvt Ltd
ISBN 13 : 9380026331
Total Pages : 385 pages
Book Rating : 4.3/5 (8 download)

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Book Synopsis Enzymes in Food Processing by : Parmjit S. Panesar

Download or read book Enzymes in Food Processing written by Parmjit S. Panesar and published by I. K. International Pvt Ltd. This book was released on 2010 with total page 385 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book reflects an in depth study of high academic standards dealing in a coherent and lucid way the most comprehensive and advances in application of enzymes in food processing. This indispensable treatise is the product of combined efforts of leading experts of excellent academic credentials in the area of food technology and biotechnology. This unique volume gives a holistic view about the interventions of enzymes in food processing i.e. " Handles different enzymes used in food processing at one platform. " Discusses the methods of enzyme immobilization and application of immobilized enzymes in food processing. " Describes the use of enzymes as food analytical tools including biosensors " Illustrates the knowledge about novel strategies in enzyme designing. " Numerous tables and figures throughout the volume provide illustrative material to support the detailed information The present volume is an excellent resource of information especially for food scientists/technologists, biotechnologists, biochemical engineers, biochemists, organic chemists, graduate and research students.

Green Extraction and Valorization of By-Products from Food Processing

Author : Francisco J. Barba
Publisher : CRC Press
ISBN 13 : 1000546845
Total Pages : 368 pages
Book Rating : 4.0/5 (5 download)

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Book Synopsis Green Extraction and Valorization of By-Products from Food Processing by : Francisco J. Barba

Download or read book Green Extraction and Valorization of By-Products from Food Processing written by Francisco J. Barba and published by CRC Press. This book was released on 2019-09-09 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: Generating of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities is unavoidable and over the last decades, an increased public interest has been shown in the challenge of food wastage. Apart from its significant quantities, the physicochemical characteristics of the various agricultural waste and by-products denote that there is immense potential for their reuse, recycle, and valorisation through various different processes. Green Extraction and Valorization of By-Products from Food Processing provides an overview about the valorization or reuse of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities. Waste disposal and by-product management in food processing industry pose problems in the areas of environmental protection and sustainability. However, they could be a great source of valuable nutraceuticals, which can be used to deal with the prospects of feeding fast growing population in 21st century. Features: Gives detailed guidance and presents case-studies about valorization of food wastes and by-products Shows the main conventional and innovative extraction techniques for food waste and by-products valorization Provides an estimated idea regarding the recovery of high-added value compounds Discusses the recovery of high-added value compounds Perspectives originated from the enormous amounts of food related materials that are discharged worldwide and the existing technologies, which promise the recovery, recycling and sustainability of high-added value ingredients inside food chain will be discussed in this book. This book is of value to academics, research institutes, and food industry engineers particularly the research and development professionals who are looking for effective management and utilization of food processing wastes and byproducts. In addition, it is suitable for undergraduate, post- graduate students, research scholars, postdoctoral fellows and faculty members from universities and colleges who pursue academic careers in Food Technology, Food Biotechnology, Fermentation and Bioengineering, Bioprocess Technology, Food science and Technology.

Enzymes in Food Processing (1966)

Author : Gerald Reed
Publisher : Elsevier
ISBN 13 : 0323163076
Total Pages : 497 pages
Book Rating : 4.3/5 (231 download)

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Book Synopsis Enzymes in Food Processing (1966) by : Gerald Reed

Download or read book Enzymes in Food Processing (1966) written by Gerald Reed and published by Elsevier. This book was released on 1966-01-01 with total page 497 pages. Available in PDF, EPUB and Kindle. Book excerpt: Enzymes in Food Processing describes the properties and practical applications of enzymes in food processing. This 20-chapter book includes applications such as the use of enzymes to tenderize meat, to produce dextrose, to clarify wine, to liquefy candy centers. The first part of this text is an introduction to the chemistry and kinetics of enzyme reactions. Chapters 2 to 5 describe the general nature of enzyme reactions, reaction rates, and the effect of pH and temperature, as well as the effect of inhibitors and activators on enzyme reactions. Chapters 6 to 9 examine specific enzymes, including the carbohydrases, proteases, lipases, and oxidoreductases, while Chapter 10 presents the methods of enzyme production. Considerable chapters are devoted to the application of enzymes in food processing. The chapters are arranged according to commodities, such as milling, baking, starch, dairy products, fruits, fruit products, wines, distilled alcoholic beverages, confectionary, and flavors. Chapter 19 and 20 includes a brief description of the closely related use of enzymes in feeds and as digestive aids, as well as the health and legal aspects of the use of enzymes. Food technologists, microbiologists, and enzyme chemists will find this book invaluable.

Enzymes in Food Technology

Author : Robert J. Whitehurst
Publisher : John Wiley & Sons
ISBN 13 : 9781444309942
Total Pages : 384 pages
Book Rating : 4.3/5 (99 download)

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Book Synopsis Enzymes in Food Technology by : Robert J. Whitehurst

Download or read book Enzymes in Food Technology written by Robert J. Whitehurst and published by John Wiley & Sons. This book was released on 2009-09-03 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of this successful book highlights thewidespread use of enzymes in food processing improvement andinnovation, explaining how they bring advantages. The properties ofdifferent enzymes are linked to the physical and biochemical eventsthat they influence in food materials and products, while these inturn are related to the key organoleptic, sensory and shelf lifequalities of foods. Fully updated to reflect advances made in the field over recentyears, new chapters in the second edition look at the use ofenzymes in the reduction of acrylamide, in fish processing and innon-bread cereal applications such as flour confectionery. Geneticmodification of source organisms (GMO) has been used to improveyields of purer enzymes for some time now but the newer technologyof protein engineering (PE) of enzymes has the potential to producepurer, more targeted products without unwanted side activities, anda chapter is also included on this important new topic. Authorshave been selected not only for their practical working knowledgeof enzymes but also for their infectious enthusiasm for thesubject. The book is aimed at food scientists and technologists,ingredients suppliers, geneticists, analytical chemists and qualityassurance personnel.

Re-valorization of Food Losses and Food Co-products

Author : Jesus Simal-Gandara
Publisher : Frontiers Media SA
ISBN 13 : 2889718735
Total Pages : 89 pages
Book Rating : 4.8/5 (897 download)

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Book Synopsis Re-valorization of Food Losses and Food Co-products by : Jesus Simal-Gandara

Download or read book Re-valorization of Food Losses and Food Co-products written by Jesus Simal-Gandara and published by Frontiers Media SA. This book was released on 2021-12-29 with total page 89 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Food Waste Conversion

Author : Cristobal N. Aguilar Gonzalez
Publisher : Springer Nature
ISBN 13 : 1071633031
Total Pages : 233 pages
Book Rating : 4.0/5 (716 download)

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Book Synopsis Food Waste Conversion by : Cristobal N. Aguilar Gonzalez

Download or read book Food Waste Conversion written by Cristobal N. Aguilar Gonzalez and published by Springer Nature. This book was released on 2023-07-21 with total page 233 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume provides protocols on food waste conversion through the use of novel food processing. Chapters guide readers through tools on the food manufacturing processes, sustainability, new food products, food waste minimization, re-valorization of food residues. All chapters will include an introduction to the respective topic, lists of all necessary materials and reagents, easily reproducible laboratory protocols, and notes on how to avoid or solve typical problems. Authoritative and cutting-edge, Food Waste Conversion aims to give a comprehensive introduction into methods and proceduresrelated to food waste conversion.

Enzymes and Food Processing

Author : G. G. Birch
Publisher : Springer Science & Business Media
ISBN 13 : 9401167400
Total Pages : 302 pages
Book Rating : 4.4/5 (11 download)

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Book Synopsis Enzymes and Food Processing by : G. G. Birch

Download or read book Enzymes and Food Processing written by G. G. Birch and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt: R. S. SHALLENBERGER Cornell University, New York State Agricultural Research Station, New York, USA Among the material to be discussed in this first section of the 'Enzymes and Food Processing Symposium' is subject matter that can be viewed as a marriage between enzyme technology and sugar stereochemistry. In order to bring the significance of the material to be presented into proper perspective, I would like you to pretend, for a moment, that you are a researcher making a proposal on this subject to a Research Granting Agency in order to obtain financial support for your ideas. However, the year is 1880. Under the 'objectives' section of your proposal, you state that you intend to attach the intangible vital force or spirit-that is, the catalyst unique to the chemistry of living organisms-to an inert substrate such as sand. Thereafter you will pass a solution of right handed glucose (also known as starch sugar) past the 'vital force' and in the process convert it to left-handed glucose (also known as fruit sugar). The peer review committee would probably reject the proposal as sheer nonsense because the statements made were not only contrary to their experience, but also contrary to what they had been taught. Perhaps a few select people would have some feeling for what you were talking about, but commiseration would be the only form of support that they could offer.

Enzymes in the Valorization of Waste

Author : Pradeep Verma
Publisher : CRC Press
ISBN 13 : 1000683281
Total Pages : 279 pages
Book Rating : 4.0/5 (6 download)

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Book Synopsis Enzymes in the Valorization of Waste by : Pradeep Verma

Download or read book Enzymes in the Valorization of Waste written by Pradeep Verma and published by CRC Press. This book was released on 2022-12-19 with total page 279 pages. Available in PDF, EPUB and Kindle. Book excerpt: Enzymes in the Valorization of Waste: Next-Gen Technological Advances for Sustainable Development of Enzyme-based Biorefinery focusses on key enzymes which are involved in the development of integrated biorefinery. It highlights the modern next-gen technologies for promoting the application of sustainable and greener enzymatic steps at industrial scale for the development of futuristic and self-sustainable "consolidated/integrated biorefinery/enzyme-based biorefinery." It also deals with technological advancement for improvement of enzyme yield or specificity, conversion capability, such as protein and metabolic engineering and advances in next generation technologies, and so forth. Features: • Explores all modern-day technologies that can potentially be used in enzyme-based biorefinery conversion of wastes to value-added products. • Covers technological, economic, and environmental assessments of enzyme-based biorefinery prospects. • Deliberates all possible products that can be generated from wastes including biofuel and essential chemicals. • Illustrates techniques for enhanced yield and properties to be used in various industrial applications. • Reviews advanced information of relevant sources and mechanism of enzymes. This book is aimed at graduate students, researchers and related industry professionals in biochemical engineering, environmental science, wastewater treatment, biotechnology, applied microbiology, biomass-based biorefinery, biochemistry, green chemistry, sustainable development, waste treatment, enzymology, microbial biotechnology, and waste valorization.

Valorization of Agri-Food Wastes and By-Products

Author : Rajeev Bhat
Publisher : Academic Press
ISBN 13 : 0128242604
Total Pages : 1026 pages
Book Rating : 4.1/5 (282 download)

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Book Synopsis Valorization of Agri-Food Wastes and By-Products by : Rajeev Bhat

Download or read book Valorization of Agri-Food Wastes and By-Products written by Rajeev Bhat and published by Academic Press. This book was released on 2021-08-25 with total page 1026 pages. Available in PDF, EPUB and Kindle. Book excerpt: Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges addresses the waste and by-product valorization of fruits and vegetables, beverages, nuts and seeds, dairy and seafood. The book focuses its coverage on bioactive recovery, health benefits, biofuel production and environment issues, as well as recent technological developments surrounding state of the art of food waste management and innovation. The book also presents tools for value chain analysis and explores future sustainability challenges. In addition, the book offers theoretical and experimental information used to investigate different aspects of the valorization of agri-food wastes and by-products. Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges will be a great resource for food researchers, including those working in food loss or waste, agricultural processing, and engineering, food scientists, technologists, agricultural engineers, and students and professionals working on sustainable food production and effective management of food loss, wastes and by-products. Covers recent trends, innovations, and sustainability challenges related to food wastes and by-products valorization Explores various recovery processes, the functionality of targeted bioactive compounds, and green processing technologies Presents emerging technologies for the valorization of agri-food wastes and by-products Highlights potential industrial applications of food wastes and by-products to support circular economy concepts

Green Bio-processes

Author : Binod Parameswaran
Publisher :
ISBN 13 : 9789811332647
Total Pages : pages
Book Rating : 4.3/5 (326 download)

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Book Synopsis Green Bio-processes by : Binod Parameswaran

Download or read book Green Bio-processes written by Binod Parameswaran and published by . This book was released on 2019 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume discusses recent advancements to the age old practice of using microbial enzymes in the preparation of food. Written by leading experts in the field, it discusses novel enzymes and their applications in the industrial preparation of food to improve taste and texture, while reducing cost and increasing consistency. This book will be of interest to both researchers and students working in food technology.

Food Processing Waste and Utilization

Author : Sanju Bala Dhull
Publisher : CRC Press
ISBN 13 : 1000774066
Total Pages : 455 pages
Book Rating : 4.0/5 (7 download)

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Book Synopsis Food Processing Waste and Utilization by : Sanju Bala Dhull

Download or read book Food Processing Waste and Utilization written by Sanju Bala Dhull and published by CRC Press. This book was released on 2022-10-24 with total page 455 pages. Available in PDF, EPUB and Kindle. Book excerpt: Because of its high Chemical Oxygen Demand (COD) and sheer volume, waste from food processing has significant potential to pollute land, water, and air. Both environmentally and economically, it is important to properly treat food processing wastes including the recovery of valuable products. Food Processing Waste and Utilization: Tackling Pollution and Enhancing Product Recovery discusses possible solutions to tackle food waste generation and its further utilization. It addresses process engineering economics, microbiology of waste recycling, biochemical and nutritional aspects of food waste processing. The book includes detailed guidance and case studies about utilization/valorization of food waste. Key Features Covers modern as well as conventional methods of food industry waste utilization Discusses possible solutions to tackle food waste generation and its further utilization Addresses socioeconomic considerations, environmental concerns and discusses regulations related to food processing waste Authors of this book are well-recognized researchers in their specific fields who have made important contributions to the knowledge of utilization of different food industry wastes at different levels. This book covers a wide range of breakthroughs in waste management, and is of value for students, research scholars, postdoctoral fellows and faculties pursuing careers in fields such as Bioprocess Technology, Food Technology, Food Science and Technology, Food Biotechnology, and Fermentation and Bioengineering.

Bio-valorization of Waste

Author : Shachi Shah
Publisher : Springer Nature
ISBN 13 : 9811596964
Total Pages : 347 pages
Book Rating : 4.8/5 (115 download)

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Book Synopsis Bio-valorization of Waste by : Shachi Shah

Download or read book Bio-valorization of Waste written by Shachi Shah and published by Springer Nature. This book was released on 2021-02-19 with total page 347 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book explores the concept and methods of waste management with a new approach of biological valorization. Waste valorization is a process that aims to reduce, reuse, and recycle the waste into usable, value-added, and environmental benign raw materials which can be a source of energy. The book brings together comprehensive information to assert that waste can be converted into a resource or a raw material for value addition. Waste valorization imbibes the natural recycling principles of zero waste, loop closing, and underlines the importance of sustainable and environmentally friendly alternatives. Drawing upon research and examples from around the world, the book is offering an up-to-date account, and insight into the contours of waste valorization principles, biovalorization technologies for diverse group of wastes including agricultural, municipal, and industrial waste. It further discusses the emerging paradigms of waste valorization, waste biorefineries, valorization technologies for energy, biofuel, and biochemical production. The book meets the growing global needs for a comprehensive and holistic outlook on waste management. It is of interest to teachers, researchers, scientists, capacity builders and policymakers. Also, the book serves as additional reading material for undergraduate and graduate students of biotechnology and environmental sciences.