Food waste as a source of novel food additives: an overview

Ana A. Vilas-Boas; Ana Sofia Sousa; Ricardo Gómez-García; Manuela Pintado; Débora A. Campos

doi:10.1016/B978-0-323-95996-4.00007-1

Food waste as a source of novel food additives: an overview

Ana A. Vilas-Boas, Ana Sofia Sousa, Ricardo Gómez-García, Manuela Pintado, Débora A. Campos

Resultado de pesquisa › revisão de pares

Resumo

Enzymes are some of the most powerful and versatile biotools used as additives in the food industry. They can be used to improve a variety of different food processes and are increasingly being applied to food products to improve the quality and extend food shelf life. This chapter highlights the novel features of enzymes application in foods and food processes and how they are revolutionizing the food industry. It explores the advantages and disadvantages of enzyme-aided food processing and some of the potential applications of enzymes in food development. Additionally, it discusses the role of biotechnology in food processing and production and the potential for using food waste as resources for the development of new food additives, emphasizing their categorization, characteristics, and benefits, as well as their safety, regulation, and risks. Finally, it discusses some of the challenges and opportunities for the future of enzymes in the food industry.

Idioma original	English
Título da publicação do anfitrião	Enzymatic processes for food valorization
Editores	Monica L. Chavez Gonzalez, Jose Juan Buenrostro Figueroa, Cristobal Noe Aguilar, Deepak K. Verma
Editora	Elsevier
Páginas	101-115
Número de páginas	15
Edição	1
ISBN (eletrónico)	9780323959964
ISBN (impresso)	9780323959957
DOIs	https://doi.org/10.1016/B978-0-323-95996-4.00007-1
Estado da publicação	Publicado - 1 jan. 2024

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10.1016/B978-0-323-95996-4.00007-1

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Link to publication in Scopus

1 Chapter

Recent trends in biocatalysis and its application in the food industry
Borges, S., Brassesco, M. E., Cunha, S. A., Coscueta, E. R. & Pintado, M., 1 jan. 2024, Enzymatic processes for food valorization. Gonzalez, M. L. C., Figueroa, J. J. B., Aguilar, C. N. & Verma, D. K. (eds.). 1 ed. Elsevier, p. 265-284 20 p.
Resultado de pesquisa › revisão de pares

Citação

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AB - Enzymes are some of the most powerful and versatile biotools used as additives in the food industry. They can be used to improve a variety of different food processes and are increasingly being applied to food products to improve the quality and extend food shelf life. This chapter highlights the novel features of enzymes application in foods and food processes and how they are revolutionizing the food industry. It explores the advantages and disadvantages of enzyme-aided food processing and some of the potential applications of enzymes in food development. Additionally, it discusses the role of biotechnology in food processing and production and the potential for using food waste as resources for the development of new food additives, emphasizing their categorization, characteristics, and benefits, as well as their safety, regulation, and risks. Finally, it discusses some of the challenges and opportunities for the future of enzymes in the food industry.

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Food waste as a source of novel food additives: an overview

Resumo

ODS da ONU

Acesso ao documento

Outros arquivos e links

Impressão digital

Resultado de pesquisa

Recent trends in biocatalysis and its application in the food industry

Citação