Enzymes in Value-Addition of Wastes

Satinder Kaur Brar (Editor)
Institut national de la recherche scientifique, Centre Eau, Terre & Environnement , Québec, Canada

Mausam Verma, PhD (Editor)
CO2 Solutions Inc., Québec, Canada

Series: Waste and Waste Management
BISAC: SCI017000

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A sustainable feedstock supply is one of the primordial issues for the transition towards the bio-based economy. Therefore, the resource base needs to be identified from the perspective of supply and demand. The exploitable biomass is of a highly heterogeneous origin, either derived from specially grown crops or from crop residues of food and feed production, forestry residues and marine flora. Municipal waste, manure and animal products and industrial wastes also need to be considered as potential resources for bio-based products and services. In this regard, enzymes are known to play a pivotal role not only at the stage of production of these value-added products, but also as an important component of value-added products from different alternative biomasses. Therefore, enzymes become an important factor as value-added products and for value-added products.

The use of enzymes holds great potential value for industries in many sectors, including energy, organic chemicals, polymers, fabrics and healthcare products. In general, an enzyme based bio-economy offers many benefits and opportunities:

• new areas of economic growth and development for the biomass resources;
• creation of new innovative business spin-offs;
• improved energy security, by reducing the dependence on non-renewable resources;
• enhance economic and environmental inter-linkage between the agricultural and industrial sectors promoting sustainability;
• reduction of greenhouse gas emissions;
• health security by decreasing exposure to harmful substances through the utilization of enzymes instead of hazardous chemicals;
• employment generation and economy development.

Considering the plentiful opportunities and benefits, it is a horrendous task at this point to pave the way toward a chemical free enzyme based bio-economy. In this context, this book on enzymes in the value-addition of wastes addresses some key opportunities and challenges in the emerging bio-economy, with an emphasis on energy and industry applications. Consequently, the book includes various resources, feedstocks, and conversion options for the production of enzymes. Case studies and examples will be provided to illustrate both driving forces and constraints in the use of these enzymes. (Imprint: Nova)

Preface

Chapter 1. Enzymes Production during Value-Addition of Agro-Industrial Wastes
(Carlos Ricardo Soccol, Luciana Porto de Souza Vandenberghe, Michele Rigon Spier, Susan Grace Karp, Valesca Weingartner Montibeller, Denise Naomi Xavier Salmon, Francieli Goelzer, Michelle Cristina Tanoue Batista and Vanete Thomaz Soccol, Federal University of Paraná, Bioprocess Engineering and Biotechnology Department, Post-Graduation Program in Bioprocess Engineering and Biotechnology, Paraná, Brazil)

Chapter 2. Enzymes in Value-Addition of Agricultural and Agro-Industrial Residues
(Neha Babbar and Harinder Singh Oberoi, Central Institute of Post-Harvest Engineering and Technology, Ludhiana, India)

Chapter 3. Solid State Fermentation of Agricultural Wastes for the Production of Biocatalysts
(A. Ganesh Kumar, S. Senthil Kumar, G. Dharani and R. Kirubagaran,
Earth System Sciences Organization - National Institute of Ocean Technology (ESSO-NIOT), (Ministry of Earth Sciences, Govt. of India)
Pallikaranai, Chennai, Tamil Nadu, India)

Chapter 4. Mango and Legume Processing Industry By-Products: A Potential Source of Valuable Enzymes
(C. M. Ajila and U. J. S. Prasada Rao, Department of Biochemistry and Nutrition, Central Food Technological Research Institute, Mysore, India)

Chapter 5. Protease: Enzyme-Aided Value-Addition in Food Processing Industries
(Ritu Raval, Keyur Raval, Satinder Kaur Brar and Mausam Verma, Department of Biotechnology, Manipal Institute of Technology, Manipal University, Manipal, India and others)

Chapter 6. Different Enzymes and their Production
(Naceur M’hamdi, Cyrine Darej, Jamel Jebali, Rachid Bouraoui, Sabrine Metahni, Ibtihel Frouja, Dhillon Gurpreet Singh, Imène Jarboui and Satinder Kaur Brar, Institut National Agronomique de Tunis, Tunisie and others)

Chapter 7. Hydrolysis of Cassava Bagasse Starch Using Amylases for Value-Addition
(Rojan P. John, G. S. Anisha and K. Madhavan Nampoothiri, GHSS Pookkottumpadam, Malappuram, Kerala, India and others)

Chapter 8. Xylanases: Enzymes for Plant Biomass Treatment
(Rojan P. John and G. S. Anisha, GHSS Pookkottumpadam, Malappuram, Kerala, India and others)

Chapter 9. Enzymatic Production of Value-Added Products from Cashew Apple Juice
(Khasim Beebi Shaik and Uma Talasila, Department of Biotechnology, GITAM Institute of Technology, GITAM University, Gandhinagar, Visakhapatnam, Andhra Pradesh, India)

Chapter 10. Key Enzymes in Value-Addition of Glycerol to Biohydrogen
(Saurabh Jyoti Sarma, Gurpreet Singh Dhillon, Satinder Kaur Brar, Yann Le Bihan and Gerardo Buelna, Institut National de la Recherche Scientifique (INRS), Centre Eau, Terre & Environnement, Québec(QC), Canada and others)

Chapter 11. Role of Enzymes in Frozen Dough Bakery Products
(Ali Asghar, Saeed Akhtar and Muhammad Nadeem Akhtar, National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan and others)

Index

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