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.

Brings updated content on trends in enzymatic processes for food valorizationPresents the main enzymes used in food processing and technology to improve organoleptic and quality attributesIncludes the application of enzymes for the valorization of by-products generated during food processing for an eventual recovery of bioactiveExplores how food by-products can be used as fermentation substrates for the production of enzymes of industrial interest

Solutions to the food shortage, demand for clean water, and need for energy for a current world population of 7 billion are the greatest challenges today, which require technological innovation and changes in public policy. This new book provides a broad overview of the nexus of water-food-energy and its relationship with climate and sustainable development, which have huge impact on water and food availability. The volume presents case studies for the management of water, energy, agricultural growth, and food security using empirical analyses and technological interventions. It explores innovations in sustainable food production; energy solutions using biofuels, solar energy, and magnetic energy; and water conservation management.

This new volume covers conceptual frameworks for understanding the functional construct of agro-foodinnovation and farming. It presents a selection of topics on regenerative agriculture and farming that leadto practices that can be useful on both organic and conventional farms. The volume first looks at ecotechnologiesin the agrifood industry, such as the production of bacterial metabolites againstphytopathogenic fungi as an alternative in food preservation, how food affects gut microbiota, the role ofprobiotic rhizobacteria in agriculture, and nanocellulose-based composites in the food industry. Theauthors also explore eco-technologies for water reuse in agricultural irrigation, eco-friendly farmingpractices to ensure sustainability, and ways to limit agricultural soil and air pollution in farming systems.

This new book addresses the reuse of food residue and byproduct valorization of fruits, vegetables, and seeds, providing a thorough survey of natural resource management and environmental issues that are at the heart of sustainability. It also discusses theoretical and experimental methods used to study different aspects of valorization techniques for agri-food wastes and byproducts management in parallel to conservation of nature.

This volume covers concepts and innovative approaches to sustainable development with respect to environmental health, looking at issues such as climate change, pollution control, liquid waste, solid waste management, toxic chemical exposure, food and agro-industrial waste, etc. It reports on current remediation techniques to tackle major environmental contamination issues, presenting new and effective solutions by bringing the work of international experts to the forefront.