Enzymatic Processes for Food Valorization

Mónica is professor-investigator at School of Chemistry at Autonomous University of Coahuila. She is a Chemist (2009) by the same institution; her MSc and PhD Program are in Food Science and Technology (2015) by the Autonomous University of Coahuila, México; working in the development of bioprocess for the valorization of agroindustrial by-products. She is member of Mexican Society of Biotechnology and Bioengineering (SMBB) and Mexican Society for Food Protection affiliate at International Association for Food Protection. She is currently a member of the Food Safety Thematic Network: Agroindustrial By-products Valorization and Reduction of Food Losses and Waste (PDA). She has carried out research stays in the Institut National de la Recherche Agronomique (INRA) at Le Rheu Francia and in the International Iberian Nanotechnology Laboratory (INL), at Braga Portugal. Dra. Chávez is a member of S.N.I. (National System of Researches, Mexico) since 2016 (Level I). José Juan is titular researcher at Research Center in Food and Development, A.C. Delicias, Chihuahua, México. He has a bachelor in Food Engineering (2007) by Universidad Autónoma Agraria Antonio Narro. He is currently working on the development of biotechnological processes that allow the use of agro-industrial waste generated in the region (walnut, cotton, apple, peanut, whey, grape pomace, etc.) to obtain a wide range of high-value compounds. aggregate (enzymes, proteins and phenolic compounds). The biotechnological processes that are developed in the laboratory involve the use of microorganisms (liquid and solid culture), enzymatic modifications and various analytical and statistical techniques that allow optimizing the different processes. He has coedited 3 books and published in international journals. Prof. Dr. Cristobal N. Aguilar, Chemist, PhD, was the Director of the Research and Postgraduate Programs at Autonomous University of Coahuila (2018–2024, Mexico, where from 2014 to 2018, he was the Dean of the School of Chemistry. He is a Level III member of S.N.I. (Mexican System of Researchers). He has received several prizes and awards, among which the most important are the National Prize of Research 2010 of the Mexican Academy of Sciences, the Prize “Carlos Casas Campillo 2008” of the Mexican Society of Biotechnology and Bioengineering, the National Prize AgroBio–2005, the Mexican Prize in Food Science and Technology from CONACYT-Coca Cola México 2003, the 2018 Outstanding Researcher Award by the International Association of Bioprocessing, and the 2019 Coahuila State Innovation Science and Technology Award. He's developed more than 30 research projects, including seven international exchange projects. He is a member of the Mexican Academy of Science (since 2014). Deepak Kumar Verma, PhD, is an agricultural science professional with specialization in food processing engineering Dr. Verma assigned for research on “Aroma Volatile and Flavoring Compounds from Indian Rice Cultivars,” whereas during master’s degree, his research focused on “Physico-Chemical and Cooking Characteristics of Basmati Rice.” Dr. Verma has edited over a dozen books on topics pertaining to plant biochemistry, plant physiology, microbiology, plant pathology, genetics and plant breeding, plant biotechnology and genetic engineering, seed science and technology, food science and technology. He is a member of several professional bodies, and his activities and accomplishments include conferences, seminars, workshops, training, and also the publication of research articles, books, and book chapters.

Part I: Advances in Food Processing using enzymes 1. Microbial Enzymes: Trends in Food and Industrial Applications 2. Enzymes for Meat and Meat Processing Industry: Current Trends, Technological Development, and Future Prospects 3. Enzymes as a boon and a curse in post-harvest processing of fruits and vegetables 4. Microbial Enzymes for Development of Dairy-based Value Added Food Products: Trends and Technological Development. 5. Composition of the Corn Kernel and its Health Benefits as an Ingredient of Functional Foods 6. Enzymes from a Technological Standpoint and Their Application in Seafood Processing Part II: Use of enzymes for the release of interest compounds from food waste 7. Food waste as a source of novel food additives: An overview 8. Color additives 9. Food by-products potential use for flavor enhancers production 10. Bioemulsifiers as food additives 11. Recent advances in the extraction of phenolic compounds using biotechnological processes 12. Non-dairy prebiotic, probiotic and synbiotic beverages 13. Advances in Enzyme-assisted Extraction Method for Antidiabetic Phytochemicals: An Emerging Approach for Green and Economical Technologies 14. Enzymes applied in sweeteners production 15. Enzymatic Hydrolysis: A Sustainable Approach for agave waste based Ethanol Production and Its Advancement Part III: Trends in Biocatalysis for Foods 16. Recent Trends in Biocatalysis and its application to the Food Industry 17. Biocatalyst: Discovering and designing enzymes for industrial applications 18. An overview of the ß-fructofuranosidase with a focus on the enzyme immobilization 19. Encapsulation of Enzymes-based on Biopolymer and Biochemical System: Progress and Perspective 20. Trends, Technological Developments and Challenges in Food Biocatalysts for Industrial Applications