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OverviewEnzymes 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. Full Product DetailsAuthor: Gustavo Molina , Minaxi Sharma , Vipin Chandra Kalia , Franciele PelissariPublisher: Taylor & Francis Ltd Imprint: CRC Press Weight: 0.535kg ISBN: 9781032358833ISBN 10: 1032358831 Pages: 280 Publication Date: 16 June 2023 Audience: Professional and scholarly , Professional & Vocational Format: Hardback Publisher's Status: Active Availability: In Print  This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us. Table of ContentsChapter 1. Agri-Wastes Valorization for Enzymatic Production of Galactooligosaccharides and Fructooligosaccharides. Chapter 2. Microbial Enzymes in Action to Bioethanol. Chapter 3. Industrial Amylase Production Using Agri-Food Wastes. Chapter 4. Industrial Xylanase Production Using Agri-Food Wastes Through Microbial Applications. Chapter 5. Agro-Industrial Waste Exploitation for Pectin Degrading Enzyme Production by Microbial Fermentation. Chapter 6. Microbial Tannase Production From Agro-Industrial By-Products for Industrial Applications. Chapter 7. Industrial Lipases Production Using Agri-Food Wastes Through Microbial Applications. Chapter 8. Proteases Production Using Agri-Food Wastes Through Microbial Applications. Chapter 9. Valorization of Agro-Industrial Waste Through Microbes for Production of Industrial Protease.ReviewsAuthor InformationProfessor Gustavo Molina graduated in Food Engineering, earned his Master’s degree (2010) and his PhD (2014) at the University of Campinas – Unicamp (Campinas – Brazil), and part of his doctoral research was developed at the Laboratoire de Génie Chimique et Biochimique at the Université Blaise Pascal (Clermont-Ferrand – France). Since 2013, he is an Associate Professor at UFVJM (Diamantina – Brazil) in Food Engineering and supervisor of students and researchers, being the head of the Laboratory of Food Biotechnology and conducting scientific and technical research. Dr. Minaxi Sharma is currently working as ERA Chair VALORTECH-Senior Research Scientist, Estonian University of Life Sciences (EMU), Tartu, Estonia. She is also the Assistant Professor, Department of Food Technology, Akal College of Agriculture, Eternal University, Baru Sahib, Himachal Pradesh, India. Dr. Vipin Chandra Kalia is presently working as Chief Scientist at Microbial Biotechnology and Genomics, CSIR-Institute of Genomics and Integrative Biology, Delhi. He is a Professor of Academy of Scientific and Innovative Research (AcSIR), Delhi. He obtained his M.Sc. and Ph.D. degrees in Genetics from the Indian Agricultural Research Institute, New Delhi. His main areas of research are microbial biodiversity, bioenergy, biopolymers, genomics, microbial evolution, quorum sensing, quorum quenching, drug discovery and antimicrobials. Franciele Maria Pelissari graduated in Food Engineering; earned her master’s degree (2009) at the University of Londrina (UEL), Londrina, Brazil; and her PhD (2013) at the University of Campinas (Unicamp), Campinas, Brazil. Since 2013, she has been associate professor at the Institute of Science and Technology program at the Federal University of Jequitinhonha and Mucuri (UFVJM), Diamantina, Brazil, in Food Engineering, and also full professor in the graduate program in Food Science and Technology. Dr. Vijai Kumar Gupta received his PhD in Microbiology in the year 2009 from Dr RML Avadh University, India. Currently, he is working as an Associate Professor (Biochemistry) at AgroBioSciences (AgBS)/Chemical & Biochemical Sciences (CBS), UM6P University, Morocco. Tab Content 6Author Website:Countries AvailableAll regions |
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