Enzymatic Processes for Food Valorization 1st Edition

Enzymatic Processes for Food Valorization, 1st Edition by Monica L. Chavez Gonzalez, Jose Juan Buenrostro Figueroa, Cristobal Noe Aguilar, and Deepak K. Verma delivers a practical, research-driven guide to transforming food industry by-Books into high-value ingredients. This authoritative volume captures the latest enzymatic techniques and bioprocess strategies that are reshaping food manufacture, sustainability, and profitability across global and regional markets.

Begin with a clear, compelling overview of enzyme-driven approaches—from hydrolysis and biotransformation to immobilization and green extraction—that unlock nutrients, flavors, and functional compounds from waste streams. Detailed case studies and real-world applications demonstrate how processors and innovators can convert peels, pomace, and other residues into protein-rich, fiber-enhanced, and bioactive ingredients suitable for functional foods, nutraceuticals, and clean-label formulations.

Designed for food scientists, process engineers, R&D teams, and advanced students, this edition emphasizes scalability, economic feasibility, and regulatory considerations. Readers will find step-by-step methodologies, troubleshooting insights, and comparative analyses that make enzymatic valorization actionable for small-scale enterprises through to multinational manufacturers—from Latin America to Europe and beyond.

If you’re seeking to reduce waste, boost product value, and adopt sustainable bioprocessing techniques, this book is an indispensable resource. Order your copy today to integrate cutting-edge enzymatic solutions into your food production strategy and stay ahead in a rapidly evolving industry.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.