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Enzymatic Processes for Food Valorization

By: PhD Aguilar Cristobal Noe (Edited by) , Deepak K. Verma (Edited by) , Jose Juan Buenrostro Figueroa (Edited by) , Monica L. Chavez Gonzalez (Edited by)

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Ksh 36,800.00

Format: Paperback or Softback

ISBN-10: 0323959962

ISBN-13: 9780323959964

Publisher: Elsevier Science & Technology

Imprint: Academic Press Inc

Country of Manufacture: GB

Country of Publication: GB

Publication Date: Jun 25th, 2024

Publication Status: Active

Product extent: 368 Pages

Weight: 1076.00 grams

Dimensions (height x width x thickness): 27.60 x 21.60 x 2.40 cms

Product Classification / Subject(s): Food & beverage technology

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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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