Monica L. Chavez Gonzalez – författare

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.

As is well known, fossil fuels and food waste are significant contributors to the climate change crisis. Conversion of food waste to energy can help solving or mitigating these problems by providing a sustainable energy alternative to fossil fuels. This book provides an overview of technologies to convert food waste to energy. It explains the rationale behind this approach and describes different methods of turning food waste into energy, factors affecting the productivity of these processes, and the advantages and challenges of these technologies. Current research in the field and selected case studies are also described.