Enzymatic Processes for Food Valorization
Gonzalez, Monica L. Chavez (Full Professor School of Chemistry, Universidad Autonoma de Coahuila, Mexico) / Buenrostro Figueroa, Jose Juan (Titular Researcher. Research Center in Foodand Development, A.C. Delicias, Chihuahua, Mexico) / Aguilar, Cristobal Noe (Professor, Food Research Department, School of Chemistry, Autonomous University of Coahuila, Mexico<br>Director of Research and Postgraduate Studies, Autonomous University of Coahuila, Mexico) / Verma, Deepak K. (Department of Agricultural and Food Engineering, Indian Institute of Technology, West Bengal, India)
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 ap...