Value-Addition in Food Products and Processing Through Enzyme Technology

507 Pages·2021·20.456 MB·English

by  Mohammed Kuddus, Cristobal Noe Aguilar

Value-Addition in Food
Products and Processing
Through Enzyme Technology
Edited by
Mohammed Kuddus
Professor of Biochemistry, College of Medicine, University of Hail, Kingdom of Saudi Arabia
Cristobal Noe Aguilar
Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry,
Universidad Auto´noma de Coahuila, Saltillo, Coahuila, Mexico
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Contributors
Sabu Abdulhameed, Department of Biotechnology and Uday S. Annapure, Department of Food Engineering and
Microbiology,KannurUniversity,Kannur,Kerala,India Technology, Institute of Chemical Technology (ICT),
Mumbai, Maharashtra, India
Nor Hasmaliana Abdul Manas, School of Chemical and
EnergyEngineering,FacultyofEngineering,Universiti Roberto Arredondo-Valdes, Nanobioscience Research
Teknologi Malaysia, Skudai, Johor, Malaysia Group, Universidad Autónoma de Coahuila, Saltillo,
Coahuila,Mexico
Clementz Adriana, Instituto de Procesos Biotecnológicos
y Químicos (IPROBYQ), Consejo Nacional de Inves- K.B. Arun, Rajiv Gandhi Centre for Biotechnology,
tigacionesCientíficasyTécnicas(CONICET),Facultad Thiruvananthapuram, Kerala, India
de Ciencias Bioquímicas y Farmacéuticas, Universidad
Shailendra Kumar Arya, Department of Biotechnology,
Nacional de Rosario (UNR), Santa Fe, Rosario,
University Institute of Engineering and Technology,
Argentina
Panjab University, Chandigarh, Punjab, India
Cristóbal N. Aguilar, Bioprocesses and Bioproducts
J.A. Ascacio-Valdés, Bioprocesses and Bioproducts
ResearchGroup,FoodResearchDepartment,Schoolof
ResearchGroup,FoodResearchDepartment,Schoolof
Chemistry, Universidad Autónoma de Coahuila, Salt-
Chemistry, Universidad Autónoma de Coahuila, Salt-
illo, Coahuila, Mexico
illo, Coahuila, Mexico
Ricardo D. Aguilar-García, Tecnológico Nacional de
Kassandra T. Ávila-Alvarez, Nanobioscience Research
México Campus Instituto Tecnológico de Ciudad
Group, Universidad Autónoma de Coahuila, Saltillo,
Valles, Ciudad Valles, San Luis Potosí, Mexico
Coahuila, Mexico
Pedro Aguilar-Zárate, Tecnológico Nacional de México
Ramiro Baeza-Jiménez, Research Center in Food and
Campus Instituto Tecnológico de Ciudad Valles,
Development A.C., Delicias, Chihuahua, Mexico
Ciudad Valles, San Luis Potosí, Mexico
MarcelaPavanBagagli,BiosystemEngineering, Campus
A.F. Aguilera-Carbó, Departament of Animal Nutrition,
Avaré, Federal Institute of Education, Science and
Autonomous Agrarian University Antonio Narro, Salt-
Technology of São Paulo (IFSP), Avaré, São Paulo,
illo, Mexico
Brazil
Taiwo O. Akanbi, School of Environmental and Life
Nagamani Balagurusamy, Laboratorio de Bio-
Sciences, College of Engineering, Science and Envi-
rremediación, Facultad de Ciencias Biológicas, Uni-
ronment, University of Newcastle, Ourimbah, NSW,
versidad Autónoma de Coahuila, Torreón, Coahuila,
Australia
Mexico
Diana Laura Alva-Sánchez, Laboratorio de Bio-
Carlos Bald, AZTI, Food Research, Basque Research and
rremediación, Facultad de Ciencias Biológicas, Uni-
Technology Alliance (BRTA), Parque Tecnológico de
versidad Autónoma de Coahuila, Torreón, Coahuila,
Bizkaia, Derio, Spain
Mexico
Margarida Maria Barros, Department of Breeding and
Carmen Alvarez-Ossorio, AZTI, Food Research, Basque
Animal Nutrition, AquaNutri Laboratory, School of
Research and Technology Alliance (BRTA), Parque
Veterinary Medicine and Animal Science, São Paulo
Tecnológico de Bizkaia, Derio, Spain
State University (UNESP), Botucatu, São Paulo, Brazil
Eduarda Nataly de Andrade Soares, Center for Exact
ColinJ.Barrow,CentreforChemistryandBiotechnology,
Sciences and Technology, Federal University of Ser-
Deakin University, Geelong, VIC, Australia
gipe, São Cristóvão, Sergipe, Brazil
xv
xvi Contributors
SoorejM.Basheer,DepartmentofMolecularBiology,Dr Heena Chandel, Department of Biotechnology, School of
PK Rajan Memorial Campus, Kannur University, Basic Sciences, Indian Institute of Information Tech-
Nileswaram, Kerala, India nology Una, Una, Himachal Pradesh, India
Brenda Bezus, Research and Development Center for Mónica L. Chávez-González, Nanobioscience Research
Industrial Fermentations (CINDEFI, UNLP; CCT-La Group, Universidad Autónoma de Coahuila, Saltillo,
Plata, CONICET), La Plata, Buenos Aires, Argentina Coahuila, Mexico
Parameswaran Binod, Microbial Processes and Technol- Sreeja Chellappan,DepartmentofMolecular Biology,Dr
ogy Division, CSIR-National Institute for Interdiscipli- PK Rajan Memorial Campus, Kannur University,
nary Science and Technology (CSIR-NIIST), Nileswaram, Kerala, India
Trivandrum, Kerala, India
S. Chozhavendhan, Department of Biotechnology, V.S.B
German Bolivar, MIBIA Group, Biology Department, Engineering College, Karur, Tamil Nadu, India
FacultyofNatural andExact Sciences,Universidad del
Juan Carlos Contreras-Esquivel, Food Research
Valle, Cali, Valle del Cauca, Colombia
Department, School of Chemistry, Universidad Auton-
A.JavierBorderías,InstituteofFoodScienceTechnology oma de Coahuila, Saltillo, Coahuila, Mexico
and Nutrition (ICTAN-CSIC), Products Department,
J.D. Corona-Flores, Department of Planning, Autono-
Madrid, Spain
mous Agrarian University Antonio Narro, Saltillo,
Tamara Bucher, School of Environmental and Life Mexico
Sciences, College of Engineering, Science and Envi-
Iris R. Cuellar-Rincón, Tecnológico Nacional de México
ronment, University of Newcastle, Ourimbah, NSW,
Campus Instituto Tecnológico de Ciudad Valles,
Australia
Ciudad Valles, San Luis Potosí, Mexico
Juan Buenrostro-Figueroa, Research Center in Food and
Romanini Diana, Instituto de Procesos Biotecnológicos y
Development A.C., Delicias, Chihuahua, Mexico
Químicos (IPROBYQ), Consejo Nacional de Inves-
LuisA.Cabanillas-Bojórquez,CentrodeInvestigaciónen tigacionesCientíficasyTécnicas(CONICET),Facultad
Alimentación y Desarrollo A.C., Culiacán, Sinaloa, de Ciencias Bioquímicas y Farmacéuticas, Universidad
Mexico Nacional de Rosario (UNR), Santa Fe, Rosario,
Argentina
Filipe Carvalho, Department of Bioengineering and IBB,
Institute for Bioengineering and Biosciences, Instituto P.N. dos Santos, Laboratory of Food Biotechnology,
Superior Técnico, Universidade de Lisboa, Lisbon, InstituteofScienceandTechnology,FederalUniversity
Portugal; DREAMS and Faculty of Engineering, Uni- of Jequitinhonha and Mucuri Valleys, Diamantina,
versidade Lusófona de Humanidades e Tecnologias, Brazil
Lisbon,Portugal;AssociateLaboratoryi4HBdInstitute Montalvo González Efigenia, Tecnológico Nacional de
for Health and Bioeconomy at Instituto Superior Téc-
México, Instituto Tecnológico de Tepic, Laboratorio
nico, Universidade de Lisboa, Lisboa, Portugal
Integral de Investigación en Alimentos, Tepic, Nayarit,
PedroLuizPucciFigueiredodeCarvalho,Departmentof Mexico
BreedingandAnimal Nutrition,AquaNutriLaboratory,
Deilson Elgui de Oliveira, Botucatu Medical School,
School of Veterinary Medicine and Animal Science,
Department of Pathology, São Paulo State University
São Paulo State University (UNESP), Botucatu, São
(UNESP), Botucatu, São Paulo, Brazil; Institute of
Paulo, Brazil
Biotechnology, São Paulo State University (UNESP),
Sebastián Cavalitto, Research and Development Center Botucatu, São Paulo, Brazil
for Industrial Fermentations (CINDEFI, UNLP; CCT- ShibithaEmmanual,DepartmentofZoology,St.Joseph’s
La Plata, CONICET), La Plata, Buenos Aires,
College, Thrissur, Kerala, India
Argentina
Tovar-Pérez Erik Gustavo, CONACyT e Universidad
Ivana Cavello, Research and Development Center for
Autónoma de Querétaro, Facultad de Ingeniería, San-
Industrial Fermentations (CINDEFI, UNLP; CCT-La
tiago de Querétaro, Querétaro, Mexico
Plata, CONICET), La Plata, Buenos Aires, Argentina
Alaina Alessa Esperón-Rojas, UNIDA, Tecnologico
Deniz Cekmecelioglu, Department of Food Engineering,
Nacional de Mexico Campus Veracruz, M.A. de
Faculty of Engineering, Middle East Technical Uni-
QUevedo, Col. Formando Hogar, Veracruz, Mexico
versity, Ankara, Turkey
Contributors xvii
PedroFernandes,DepartmentofBioengineeringandIBB, Pui Khoon Hong, College of Computing and Applied
Institute for Bioengineering and Biosciences, Instituto Sciences, Faculty of Industrial Sciences and Technol-
Superior Técnico, Universidade de Lisboa, Lisbon, ogy, Universiti Malaysia Pahang, Kuantan, Pahang,
Portugal; DREAMS and Faculty of Engineering, Uni- Malaysia
versidade Lusófona de Humanidades e Tecnologias,
Chieh Chen Huang, Department of Life Sciences, Na-
Lisbon,Portugal;AssociateLaboratoryi4HBdInstitute
tional Chung Hsing University, Taichung City, Taiwan
for Health and Bioeconomy at Instituto Superior
Jone Ibarruri, AZTI, Food Research, Basque Research
Técnico, Universidade de Lisboa, Lisboa, Portugal
andTechnologyAlliance(BRTA),ParqueTecnológico
Ángel Fernández-Sanromán, Department of Chemical
de Bizkaia, Derio, Spain
Engineering, University of Vigo, Vigo, Spain
Anna Ilyina, Nanobioscience Research Group, Uni-
Luciana Francisco Fleuri, Department of Chemical and
versidad Autónoma de Coahuila, Saltillo, Coahuila,
Biological Sciences, Biosciences Institute, São Paulo
Mexico
State University (UNESP), Botucatu, São Paulo, Brazil
Bruno Iñarra, AZTI, Food Research, Basque Research
Alexis García Figueroa, GIPAB Group, School of Food
andTechnologyAlliance(BRTA),ParqueTecnológico
Engineering, Faculty of Engineering, Universidad del
de Bizkaia, Derio, Spain
Valle, Cali, Valle del Cauca, Colombia
Paula Jauregi, AZTI, Food Research, Basque Research
ShivaniSinghGaur,DepartmentofFoodEngineeringand
andTechnologyAlliance(BRTA),ParqueTecnológico
Technology, Institute of Chemical Technology (ICT),
de Bizkaia, Derio, Spain; Ikerbasque, Basque Founda-
Mumbai, Maharashtra, India
tion for Science, Bilbao, Spain
Andressa Genezini dos Santos, Department of Chemical
Edmundo Juárez-Enríquez, School of Chemistry,
andBiologicalSciences,BiosciencesInstitute,SãoPaulo
Autonomous University of Chihuahua, Chihuahua,
State University (UNESP), Botucatu, São Paulo, Brazil
Mexico
Daniela A. Gonçalves, CEB - Centre of Biological Engi-
Asmita Deepak Kamble, Department of Biological
neering, University of Minho, Braga, Portugal
Sciences, Sunandan Divatia School of Science,
Mayela Govea-Salas, Nanobioscience Research NMIMS Deemed to be University, Mumbai, Mahara-
Group, Universidad Autónoma de Coahuila, Saltillo, shtra, India
Coahuila, Mexico
AnupreetKaur,DepartmentofBiotechnology,University
Tharuka Gunathilake, Centre for Chemistry and Bio- Institute of Engineering and Technology, Panjab Uni-
technology, DeakinUniversity, Geelong,VIC,Australia versity, Chandigarh, Punjab, India
SugrivShyamlalGupta,DepartmentofFoodEngineering Jyoti Kaushal, Department of Biotechnology, University
and Technology, Institute of Chemical Technology Institute of Engineering and Technology, Panjab Uni-
(ICT), Mumbai, Maharashtra, India versity, Chandigarh, Punjab, India
Erick Paul Gutiérrez-Grijalva, Cátedras CONACYT- Meliane Akemi Koike, Department of Chemical and
Centro de Investigación en Alimentación y Desarrollo Biological Sciences, Biosciences Institute, São Paulo
A.C., Culiacán, Sinaloa, Mexico State University (UNESP), Botucatu, São Paulo, Brazil
J. Basilio Heredia, Centro de Investigación en Alimenta- GuerraLaureana,InstitutodeProcesosBiotecnológicosy
ción y Desarrollo A.C., Culiacán, Sinaloa, Mexico Químicos (IPROBYQ), Consejo Nacional de Inves-
tigacionesCientíficasyTécnicas(CONICET),Facultad
Ayerim Yedid Hernández-Almanza, Laboratorio de
de Ciencias Bioquímicas y Farmacéuticas, Universidad
Biorremediación, Facultad de Ciencias Biológicas,
Nacional de Rosario (UNR), Santa Fe, Rosario,
UniversidadAutónomadeCoahuila,Torreón,Coahuila,
Argentina
Mexico
Anahí Levario-Gómez, School of Chemistry, Autono-
Javier Ulises Hernández-Beltran, Laboratorio de
mous University of Chihuahua, Chihuahua, Mexico
Biorremediación, Facultad de Ciencias Biológicas,
UniversidadAutónomadeCoahuila,Torreón,Coahuila, García-Magaña María de Lourdes, Tecnológico Nacio-
Mexico nal de México, Instituto Tecnológico de Tepic, Labo-
ratorio Integral de Investigación en Alimentos, Tepic,
Inty Omar Hernández-De Lira, Laboratorio de Bio-
Nayarit, Mexico
rremediación, Facultad de Ciencias Biológicas, Uni-
versidad Autónoma de Coahuila, Torreón, Coahuila, Aravind Madhavan, Rajiv Gandhi Centre for Bio-
Mexico technology, Thiruvananthapuram, Kerala, India
xviii Contributors
M.C.R. Mano, Chemical Technology Development Hysla Maria Albuquerque Resende Nunes, Center for
Center, State University of Mato Grosso do Sul, Exact Sciences and Technology, Federal University of
Naviraí, Brazil Sergipe, São Cristóvão, Sergipe, Brazil
Romero-Garay Martha Guillermina, Tecnológico Emilio Ochoa-Reyes, Research Center in Food and
Nacional de México, Instituto Tecnológico de Tepic, Development A.C., Delicias, Chihuahua, Mexico
Laboratorio Integral de Investigación en Alimentos,
Ashok Pandey, Center for Innovation and Translational
Tepic, Nayarit, Mexico
Research, CSIR-Indian Institute of Toxicology
José L. Martínez-Hernández, Nanobioscience Research Research (CSIR-IITR), Lucknow, Uttar Pradesh, India
Group, Universidad Autónoma de Coahuila, Saltillo,
B.N. Paulino, Faculty of Pharmacy, Federal University of
Coahuila, Mexico
Bahia, Salvador, Brazil
Gincy Marina Mathew, Microbial Processes and
Mercedes M. Pedrosa, Food Technology Department,
Technology Division, CSIR-National Institute for
National Agricultural and Food Research and Tech-
Interdisciplinary Science and Technology (CSIR-
nology Institute (INIA-CSIC), Madrid, Spain
NIIST), Trivandrum, Kerala, India
M. Rajamehala, Department of Biotechnology, Viveka-
A. Mejía-López, Department of Food Science and Tech-
nandha College of Engineering for Women (Autono-
nology, Autonomous Agrarian University Antonio
mous), Namakkal, Tamil Nadu, India
Narro, Saltillo, Mexico
AiziNorMazilaRamli,CollegeofComputingandApplied
Karime de M. Moctezuma-Dávila, Universidad Autón-
Sciences,FacultyofIndustrialSciencesandTechnology,
oma de San Luis Potosí, Facultad de Estudios
UniversitiMalaysiaPahang,Kuantan,Pahang,Malaysia;
Profesionales Zona Huasteca, Ciudad Valles, San Luis
Bio AromaticResearch CentreofExcellence, Universiti
Potosí, Mexico
Malaysia Pahang, Lebuhraya Tun Razak, Gambang,
G.Molina,LaboratoryofFoodBiotechnology,Instituteof Kuantan, Pahang Darul Makmur, Malaysia
Science and Technology, Federal University of Jequi- Rodolfo Ramos-González, CONACYTeUniversidad
tinhonha and Mucuri Valleys, Diamantina, Brazil
Autónoma de Coahuila, Saltillo, Coahuila, Mexico
Helena M. Moreno, Veterinary Faculty, Department of
O.N. Rebolloso-Padilla, Departament of Animal Produc-
Food Technology, Madrid, Spain
tion, Autonomous Agrarian University Antonio Narro,
O. Moreno-Sánchez, Department of Food Science and Saltillo, Mexico
Technology,AutonomousAgrarianUniversityAntonio
Anna María Polania Rivera, MIBIA Group, Biology
Narro, Saltillo, Mexico
Department, Faculty of Natural and Exact Sciences,
J.Y. Méndez-Carmona, Bioprocesses and Bioproducts UniversidaddelValle,Cali,ValledelCauca,Colombia;
ResearchGroup,FoodResearchDepartment,Schoolof GIPABGroup,SchoolofFoodEngineering,Facultyof
Chemistry, Universidad Autónoma de Coahuila, Salt- Engineering, Universidad del Valle, Cali, Valle del
illo, Coahuila, Mexico Cauca, Colombia
Liliana Gabriela Mendoza-Sánchez, UNIDA, Tecnolo- L. Rodríguez-Gutiérrez, Department of Statistics and
gico Nacional de Mexico Campus Veracruz, M.A. de Calculus, Autonomous Agrarian University Antonio
QUevedo, Col. Formando Hogar, Veracruz, Mexico Narro, Saltillo, Mexico
Diana B. Muñiz-Márquez, Tecnológico Nacional de X. Ruelas-Chacon, Department of Food Science and
México Campus Instituto Tecnológico de Ciudad Technology,AutonomousAgrarianUniversityAntonio
Valles, Ciudad Valles, San Luis Potosí, Mexico Narro, Saltillo, Mexico
Preetha Nair, Department of Biotechnology, Mount Car- Denise Santos Ruzene, Center for Exact Sciences and
mel College Autonomous, Bengaluru, Karnataka, India Technology, Northeastern Biotechnology Network,
Federal University of Sergipe, São Cristóvão, Sergipe,
ErikaNava-Reyna,CENIDRASPA,InstitutoNacionalde
Brazil
Investigaciones Forestales Agrícolas y Pecuarias,
Gomez Palacio, Durango, Mexico A. Sabu, Department of Biotechnology & Microbiology,
Dr Janaki Ammal Campus, Kannur University,
Clarisse Nobre, CEB - Centre of Biological Engineering,
Thalassery, Kerala, India
University of Minho, Braga, Portugal
V. Sanjuvikasini, Department of Biotechnology, Viveka-
Paula Kern Novelli, Department of Chemical and Bio-
nandha College of Engineering for Women (Autono-
logical Sciences, Biosciences Institute, São Paulo State
mous), Namakkal, Tamil Nadu, India
University (UNESP), Botucatu, São Paulo, Brazil
Contributors xix
David San Martin, AZTI, Food Research, Basque Antonela Taddia, Institute of Biotechnological and
Research and Technology Alliance (BRTA), Parque Chemical Processes(IPROByQ) CONICET, Facultyof
Tecnológico de Bizkaia, Derio, Spain Biochemical and Pharmaceutical Sciences, National
University of Rosario, Rosario, Santa Fe, Argentina
M. Ángeles Sanromán, Department of Chemical
Engineering, University of Vigo, Vigo, Spain Alicia Guadalupe Talavera-Caro, Laboratorio de Bio-
rremediación, Facultad de Ciencias Biológicas, Uni-
Brenda Lohanny Passos Santos, Northeastern Bio-
versidad Autónoma de Coahuila, Torreón, Coahuila,
technologyNetwork,FederalUniversityofSergipe,São
Mexico
Cristóvão, Sergipe, Brazil
Castro-Jácome Tania Patricia, Tecnológico Nacional de
Sowmya R. Sathyanarayana, Department of Food Engi-
México, Instituto Tecnológico de Tepic, Laboratorio
neering and Technology, Institute of Chemical Tech-
Integral de Investigación en Alimentos, Tepic, Nayarit,
nology (ICT), Mumbai, Maharashtra, India
Mexico
ChristopherJ.Scarlett,SchoolofEnvironmentalandLife
JoséA.Teixeira,CEB-CentreofBiologicalEngineering,
Sciences, College of Engineering, Science and Envi-
University of Minho, Braga, Portugal
ronment, University of Newcastle, Ourimbah, NSW,
Australia JuanM.Tirado-Gallegos,SchoolofAnimalSciencesand
Ecology, Autonomous University of Chihuahua, Chi-
Elda P. Segura-Ceniceros, Nanobioscience Research
huahua, Mexico
Group, Universidad Autónoma de Coahuila, Saltillo,
Coahuila, Mexico Cristina Ramírez Toro, MIBIA Group, Biology Depart-
ment, Faculty of Natural and Exact Sciences,
Hugo Sergio García, UNIDA, Tecnologico Nacional de
UniversidaddelValle,Cali,ValledelCauca,Colombia
Mexico Campus Veracruz, M.A. de QUevedo, Col.
Formando Hogar, Veracruz, Mexico Clara A. Tovar, Department of Applied Physics, Faculty
of Sciences, University of Vigo, Ourense, Spain
Archita Sharma, Department of Biotechnology, Univer-
sity Institute of Engineering and Technology, Panjab Gisela Tubio, Institute of Biotechnological and Chemical
University, Chandigarh, Punjab, India Processes (IPROByQ) CONICET, Faculty of Bio-
chemical and Pharmaceutical Sciences, National Uni-
S. Shruthi, Department of Biotechnology, Vivekanandha
versity of Rosario, Rosario, Santa Fe, Argentina
College of Engineering for Women (Autonomous),
Namakkal, Tamil Nadu, India Manuel A. Uranga-Soto, Centro de Investigación en
Alimentación y Desarrollo A.C., Culiacán, Sinaloa,
Daniel Pereira Silva, CenterforExactSciencesandTech-
Mexico
nology, Northeastern Biotechnology Network, Federal
UniversityofSergipe,SãoCristóvão,Sergipe,Brazil SibelUzuner,DepartmentofFoodEngineering,Facultyof
_
Engineering, Izmir Institute of Technology, Izmir,
RaveendranSindhu,MicrobialProcessesandTechnology
Turkey
Division, CSIR-National Institute for Interdisciplinary
Science and Technology (CSIR-NIIST), Trivandrum, Quan Van Vuong, School of Environmental and Life
Kerala, India Sciences, College of Engineering, Science and Envi-
ronment, University of Newcastle, Ourimbah, NSW,
Gursharan Singh, Department of Medical Laboratory
Australia
Sciences, Lovely Professional University, Phagwara,
Punjab, India Madan L. Verma, Department of Biotechnology, School
of Basic Sciences, Indian Institute of Information
Harinder Singh, Department of Biological Sciences,
Technology Una, Una, Himachal Pradesh, India
Sunandan Divatia School of Science, NMIMS Deemed
to be University, Mumbai, Maharashtra, India M. Vijay Pradhap Singh, Department of Biotechnology,
Vivekanandha College of Engineering for Women
Aldo Sosa-Herrera, Laboratorio de Biorremediación,
(Autonomous), Namakkal, Tamil Nadu, India
Facultad de Ciencias Biológicas, Universidad Autón-
oma de Coahuila, Torreón, Coahuila, Mexico Nur Izyan Wan Azelee, School of Chemical and Energy
Engineering, Faculty of Engineering, Universiti
María Alejandra Sánchez-Muñoz, Laboratorio de Bio-
Teknologi Malaysia, Skudai, Johor, Malaysia; Institute
rremediación, Facultad de Ciencias Biológicas, Uni-
of Bioproduct Development (IBD), Universiti Tekno-
versidad Autónoma de Coahuila, Torreón, Coahuila,
logi Malaysia, UTM Skudai, Johor, Malaysia
Mexico
xx Contributors
Bo Wang, School of Behavioural and Health Sciences, Mirella Rossitto Zanutto-Elgui, DepartmentofChemical
Australian Catholic University, North Sydney, NSW, andBiologicalSciences,BiosciencesInstitute,SãoPaulo
Australia StateUniversity(UNESP),Botucatu,SãoPaulo,Brazil
Jorge E. Wong-Paz, Tecnológico Nacional de México Jaime Zufia, AZTI, Food Research, Basque Research and
Campus Instituto Tecnológico de Ciudad Valles, Technology Alliance (BRTA), Parque Tecnológico de
Ciudad Valles, San Luis Potosí, Mexico Bizkaia, Derio, Spain
Foreword
Currently,thegrowthrateofworldpopulationisaround1.0%,whichcouldaddabout80millionmorepeopleperyear.As
aconsequence,theincreaseindemandforthefoodwillbedirectlyproportional.But,withdecreaseinlandareaavailable
for food crops cultivation, water shortage, and other problems associated with climate change, there will be huge chal-
lenges in meeting this demand for food production. One other task is to achieve sustainable production under the
aforementionedlimitations. Inthiscontext,thebestavailablealternativeistomeetthedemandnotintermsofincreasing
thequantity ofthefoodproduce,butby improvingthenutrient contentoftheavailable foodproduce. Sucha technology
wouldhelptomeettheenergyandnutrientneedsoftheincreasinghumanpopulationwithavailablefoodproduction.This
wouldalsoaidinovercomingthedependenceonresourceintensiveagriculture,whichcoulddamagethehealthofglobal
environment. So, is there such technology available is the question in front of us at this critical juncture.
Dr.KuddusandDr.NoeAguilar,renownedscientistsininternationalarenainfoodtechnologyandeditorsofthisbook
on Value-Addition in Food Products and Processing Through Enzyme Technology, critically analyzed this question and
havepresentedapromisingsolution,whichalsoisbasedonsustainability.Outwardlythesolutiontheysuggest,theuseof
enzyme technology might appear as old. But, the innovative way they chose the different chapters for the book reflects
theirinsightindealingthequestion.Thebookchapterswidelycovertheinnovationsinenzyme-mediatedfoodprocessing
toimprovetheirnutritivevalueandaswelltheapplicationofenzymetechnologyforvalueadditionintheprocessedfoods,
such as nutraceuticals and functional foods to meet the energy needs of the growing population. Chapters on bio-
prospection of novel enzymes and future perspectives give the reader the possibility of exploring more on this in future.
Further, authors from 10 different countries representing North America, South America, Europe, Asia, and Australia
pooled their expertise and have contributed in a collaborative manner, which is additional strength of this book.
Thisbookisaboonforstudentsandyoungresearcherswhoareinterestedinupdatingtheirknowledgeontheemerging
technologiesaswellastousetheavailableliteratureasbasisfortheirresearchprojects.Further,thecontentsofthisbook
make it suitable for adoption in graduate programs on food and nutrition technology in international universities. The
concepts and the technology discussed in the book could be a key factor, leading to mind change in research and
administrative personnel of the food industry to develop functional, nutritive, and value-added food products through
innovations and by employing modern tools to search for novel enzymes and novel products.
Myheartycongratulationstoeditors,Dr.KuddusandDr.Aguilar,andallcontributingauthorsofthebookchapters.I
am confident that this book will have a strong positive impact on all readers.
Prof. Nagamani Balagurusamy
Autonomous University of Coahuila
Torreón, México
August 24, 2021
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