Production, Stabilization, And Uses Of Enzymes From Fruit and Vegetable Byproducts

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dc.contributor.authorPrado Barragán, Lilia Arely
dc.contributor.authorBuenrostro-Figueroa, José Juan
dc.contributor.authorGonzález, Cristóbal Noé Aguilar
dc.contributor.authorMarañon, Izaskun
dc.contributor.institutionAlimentación Sostenible
dc.date.accessioned2024-07-24T11:56:05Z
dc.date.available2024-07-24T11:56:05Z
dc.date.issued2016-03-01
dc.descriptionPublisher Copyright: © 2016 Elsevier Inc. All rights reserved.
dc.description.abstractMicrobial enzymes are preferred due to their economic feasibility, high yields, consistency, ease of product modification and optimization, regular supply due to absence of seasonal fluctuations, rapid growth of microbes on inexpensive media, stability, and greater catalytic activity. Enzymes with desired activity under industrial conditions have been obtained. These enzymes have been achieved in several ways, isolating new microorganisms, often thermotolerant, by searching in metagenomic libraries for new gene sequences, or by mutagenesis, screening for optimizing process conditions, and by protein engineering. The use of enzymes frequently results in many benefits that cannot be obtained with traditional chemical treatment. These often include higher product quality and lower manufacturing cost, less waste, and reduced energy consumption. Key factors driving the market growth include new enzyme technologies endeavoring to enhance cost efficiencies and productivity, and growing interest among consumers in substituting petrochemical products with other organic compounds such as enzymes.en
dc.description.statusPeer reviewed
dc.format.extent16
dc.identifier.citationPrado Barragán , L A , Buenrostro-Figueroa , J J , González , C N A & Marañon , I 2016 , Production, Stabilization, And Uses Of Enzymes From Fruit and Vegetable Byproducts . in Biotransformation of Agricultural Waste and By-Products : The Food, Feed, Fibre, Fuel (4F) Economy . Elsevier Inc. , pp. 271-286 . https://doi.org/10.1016/B978-0-12-803622-8.00010-0
dc.identifier.doi10.1016/B978-0-12-803622-8.00010-0
dc.identifier.isbn9780128036228
dc.identifier.isbn9780128036488
dc.identifier.urihttps://hdl.handle.net/11556/2586
dc.identifier.urlhttp://www.scopus.com/inward/record.url?scp=84969151017&partnerID=8YFLogxK
dc.language.isoeng
dc.publisherElsevier Inc.
dc.relation.ispartofBiotransformation of Agricultural Waste and By-Products
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.subject.keywordsCosmetics
dc.subject.keywordsDish powders
dc.subject.keywordsEncapsulation
dc.subject.keywordsEnzyme production
dc.subject.keywordsFood industry
dc.subject.keywordsHygiene products
dc.subject.keywordsImmobilized enzymes
dc.subject.keywordsLaundry
dc.subject.keywordsLipases
dc.subject.keywordsLiposomes
dc.subject.keywordsMedical and pharmaceutical applications
dc.subject.keywordsProteases
dc.subject.keywordsSpray drying
dc.subject.keywordsTextiles
dc.subject.keywordsGeneral Biochemistry,Genetics and Molecular Biology
dc.subject.keywordsSDG 9 - Industry, Innovation, and Infrastructure
dc.titleProduction, Stabilization, And Uses Of Enzymes From Fruit and Vegetable Byproductsen
dc.typebook part
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