Chapter 7 - Enzymatic processes for the production of food ingredients from food processing by-products

Abstract

The main aspects of an enzymatic process for the production of food ingredients from food by-products are presented which will be illustrated by case studies including dairy, citrus, beer, wine, and fish by-products. General aspects such as the development of the enzymatic process, experimental design, and downstream processing are described. In addition, practical and specific aspects related to the valorization of each by-product are considered including limitations and opportunities for industrial applications. Finally, an outlook on future trends is presented.