Value-Addition in Agri-Food Industry Waste Through Enzyme Technology

Learn how enzymes can be used to valorize agricultural and industrial waste material through the production of high value food ingredients

Mohammed Kuddus (Edited by), Pramod W. Ramteke (Edited by)

9780323899284, Elsevier Science

Paperback / softback, published 16 February 2023

390 pages
23.5 x 19 x 2.5 cm, 0.45 kg

Value Addition in Agri-Food Industry Waste through Enzyme Technology, Volume Three explores advances in the production of high value-added products from agri-food industry waste/residues using enzyme technology. Waste materials used in hydrogen production are categorized as agricultural waste, municipal waste, industrial waste, and other hazardous wastes. The book explores advances in value-addition to waste materials and includes utilization of industrial, agricultural and municipal waste for its bioconversion using enzyme technology. This book assembles the novel sources and technologies involved in value-added products formation from specific waste materials, making it an essential reference to professionals, scientists, and academics in agri-food and related industries.

1. Enzyme technology in the conversion of food processing wastes into valuable products 2. Enzymes production from fruit and vegetable waste and their industrial applications 3. Microbial conversion of biomass to value-added chemicals 4. In-silico approaches for the quest of novel enzymes 5. Enzyme-assisted biotransformation of agro-food waste for nutritional improvement and revalorization 6. Value addition to seafood processing waste by using enzymes 7. Industrial enzymes production from industrial and agricultural wastes/residues 8. Hydrothermal carbonization of non-lignocellulosic wastes using enzyme pre-treatment 9. Lignocellulosic and chitinous wastes as pollutant adsorbents and their enzymatic degradation 10. Value-addition to industrial food processing waste 11. Utilization of Agro-Industrial and Food By-Products for the Production of Amphiphilic Proteins and Peptides 12. Value-Addition in Citrus Processing Industry Waste through Enzyme Technology 13. Enzymatic extraction of pigments from Agro-processing Waste 14. Sericin, a by-product of the silk industry: extraction and applications 15. Bioactive extraction from tropical fruit residues by enzyme-assisted processes 16. Production of value-added products from fruit juice residues using enzyme technology 17. Ecofriendly Utilization of Lignocellulosic Wastes: Mushroom Cultivation and Value Addition 18. Potential of microbial lipids for biodiesel production 19. Waste-based bioethanol production by using food, fruit, banana, grain wastes 20. Agriculture Waste to Bio-plastics: A Perfect Substitution of Plastics 21. Food Wastes for Bio-ethanol Production 22. Biohydrogen production from food waste (Green hydrogen): current and future prospect 23. The whole resource technology for ethanol fermentation from food waste 24. Bioconversion of Agricultural residues & waste to value added products

Subject Areas: Food & beverage technology [TDCT], Biotechnology [TCB]