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They also discuss the main process conditions needed to overcome the difficulties of using waste as alternative raw materials and cover the main processes for obtaining the relevant enzymes for commercial purpose. They then review the technical-economic details on the advantages and disadvantages of exploring the waste recovery chain. Fianlly, they explore the main technological advances in the recovery of residues in functional products and encompass solid research to explore the broad potential of future microbial applications. 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In this way, the production routes of these ingredients have gained more and more attention from consumers and producing industries, who expect that, in addition to their technological properties, these ingredients are still obtained without synthetic means, with savings of natural resources and mainly with less environmental impact.   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In addition to the fundamental role in metabolic reactions, they have diverse applications in industrial processes in generating products of great commercial utility for the most diverse areas. Thus, industries seek to expand research to select microorganisms capable of producing enzymes according to their commercial objectives. Considering the diversity of the microbiota kingdom, as well as the diversity of mode of action of different classes of enzymes, this is an area that deserves constant investments to elucidate new applications, considering that these biological catalysts have great selectivity and a diversity of mode of action, reusable, and operate under mild process conditions, becoming the bridge for the development of sustainable processes and for adding value to commercial products.   This book is intended for bioengineers, biologists, biochemists, biotechnologists, microbiologists, food technologists, enzymologists, and related professionals\/ researchers.  • Explores recent advances in the valorization of agri-food waste into enzymes   • Explores the main technological advances in the recovery of residues and their use for the production of enzymes  • Provides technical concepts on the production of various enzymes of commercial interest   • Presents the main classes of enzymes obtained from alternative raw materials.","brand":"WoB","offers":[{"title":"US \/ NEW \/ INGRAM","offer_id":51017907765521,"sku":"NIN9781032358833","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52595910410513,"sku":"NLS9781032358833","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ GARDNERS","offer_id":53121771471121,"sku":"NGR9781032358833","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1032358831.jpg?v=1751015023"},{"product_id":"microbial-bioprocessing-of-agri-food-wastes-book-gustavo-molina-9780367625184","title":"Microbial Bioprocessing of Agri-food Wastes","description":"This book gives a comprehensive overview of recent advances in the valorization of agri-food waste and discusses the main process conditions needed to overcome the difficulties of using waste as alternative raw materials. It also discusses specific methodologies, opportunistic microbes for biomass valorization, the sustainable production of agri-food waste, as well as examines the assessment and management of bioactive molecules production from microbial-valorization of agri-food waste. The authors provide technical concepts on the production of various bio-products and their commercial interest including agri-food waste utilization in the microbial synthesis of proteins, the valorization of horticulture waste, the sustainable production of pectin via microbial fermentation, as well as other food and pharmacological applications. This book is intended for bioengineers, biologists, biochemists, biotechnologists, microbiologists, food technologists, enzymologists, and related professionals and researchers.         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