Franciele Pelissari – författare

Enzymes are biological molecules of great relevance. In addition to the fundamental role in metabolic reactions, they have diverse applications in industrial processes in generating products of great commercial utility for the most diverse areas. Thus, industries seek to expand research to select microorganisms capable of producing enzymes according to their commercial objectives. Considering the diversity of the microbiota kingdom, as well as the diversity of mode of action of different classes of enzymes, this is an area that deserves constant investments to elucidate new applications, considering that these biological catalysts have great selectivity and a diversity of mode of action, reusable, and operate under mild process conditions, becoming the bridge for the development of sustainable processes and for adding value to commercial products.

This book is intended for bioengineers, biologists, biochemists, biotechnologists, microbiologists, food technologists, enzymologists, and related professionals/ researchers.

• Explores recent advances in the valorization of agri-food waste into enzymes

• Explores the main technological advances in the recovery of residues and their use for the production of enzymes

• Provides technical concepts on the production of various enzymes of commercial interest

• Presents the main classes of enzymes obtained from alternative raw materials.

Enzymes are biological molecules of great relevance. In addition to the fundamental role in metabolic reactions, they have diverse applications in industrial processes in generating products of great commercial utility for the most diverse areas. Thus, industries seek to expand research to select microorganisms capable of producing enzymes according to their commercial objectives. Considering the diversity of the microbiota kingdom, as well as the diversity of mode of action of different classes of enzymes, this is an area that deserves constant investments to elucidate new applications, considering that these biological catalysts have great selectivity and a diversity of mode of action, reusable, and operate under mild process conditions, becoming the bridge for the development of sustainable processes and for adding value to commercial products.

This book is intended for bioengineers, biologists, biochemists, biotechnologists, microbiologists, food technologists, enzymologists, and related professionals/ researchers.

• Explores recent advances in the valorization of agri-food waste into enzymes

• Explores the main technological advances in the recovery of residues and their use for the production of enzymes

• Provides technical concepts on the production of various enzymes of commercial interest

• Presents the main classes of enzymes obtained from alternative raw materials.

Food ingredients are important molecules of the most diverse chemical classes responsible for conferring nutrition, stability, color, flavor, rheological and sensorial characteristics, in addition to several other important uses in the food industry.

In this way, the production routes of these ingredients have gained more and more attention from consumers and producing industries, who expect that, in addition to their technological properties, these ingredients are still obtained without synthetic means, with savings of natural resources and mainly with less environmental impact.

This book is intended for bioengineers, biologists, biochemists, biotechnologists, microbiologists, food technologists, enzymologists, and related professionals/ researchers.

• Explores recent advances in the valorization of agri-food waste into food ingredients

• Provides technical concepts on the production of various food ingredients of commercial interest

• Explores novel technologically advanced strategies for the extraction of bioactive compounds from food wastes

• Presents important classes of food ingredients obtained from alternative raw materials

• Presents sustainable food waste resources and management strategies

• Presents different pretreatment technologies and green extraction methodologies to support a green environment in the circular economy concept.

• Challenges in applications of re-derived bioactive compounds from food wastes in food formulations

Food ingredients are important molecules of the most diverse chemical classes responsible for conferring nutrition, stability, color, flavor, rheological and sensorial characteristics, in addition to several other important uses in the food industry.

In this way, the production routes of these ingredients have gained more and more attention from consumers and producing industries, who expect that, in addition to their technological properties, these ingredients are still obtained without synthetic means, with savings of natural resources and mainly with less environmental impact.

This book is intended for bioengineers, biologists, biochemists, biotechnologists, microbiologists, food technologists, enzymologists, and related professionals/ researchers.

• Explores recent advances in the valorization of agri-food waste into food ingredients

• Provides technical concepts on the production of various food ingredients of commercial interest

• Explores novel technologically advanced strategies for the extraction of bioactive compounds from food wastes

• Presents important classes of food ingredients obtained from alternative raw materials

• Presents sustainable food waste resources and management strategies

• Presents different pretreatment technologies and green extraction methodologies to support a green environment in the circular economy concept.

• Challenges in applications of re-derived bioactive compounds from food wastes in food formulations