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Enzymatic Processes for Food Valorization, Paperback / softback Book

Enzymatic Processes for Food Valorization Paperback / softback

Edited by Monica L. Chavez (Full Professor School of Chemistry, Universidad Autonoma de Coahuila, Me Gonzalez, Jose Juan (Titular Researcher. Research Center in Foodand Development, A.C. Del Buenrostro Figueroa, Cristobal Noe (Professor, Food Research Department, School of Chemistry, Autonomous Univers Aguilar, Deepak K. (Department of Agricultural and Food Engineering, Indian Institute of Technology, W Verma

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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.

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£155.00

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