Enzymes in value-addition of wastes / Satinder Kaur Brar and Mausam Verma, editors.

Includes bibliographical references and index.

Description based on print version record.

ENZYMES IN VALUE-ADDITION OF WASTES; Library of Congress Cataloging-in-Publication Data; CONTENTS; PREFACE; Chapter 1 ENZYMES PRODUCTION DURING VALUE -ADDITION OF AGRO-INDUSTRIAL WASTES ; ABSTRACT; INTRODUCTION; 2. ENZYMES PRODUCTION USING AGRO-INDUSTRIAL RESIDUES; CONCLUSION; REFERENCES; CHAPTER 2 ENZYMES IN VALUE-ADDITION OF AGRICULTURAL AND ARGP-INDUSTRIAL RESIDUES; ABSTRACT; 1. INTRODUCTION; 2. IMPORTANT ENZYMES FOR INDUSTRIAL APPLICATIONS; 3. ENZYME PRODUCTION THROUGH FERMENTATION; 4. POTENTIAL OF FRUITS AND VEGETABLE SOLID WASTE FOR BIOCONVERSION.

5. BY- PRODUCTS OF FAT AND OIL INDUSTRY6. BY-PRODUCTS OF SUGAR PROCESSING INDUSTRY; 7. AGRICULTURAL RESIDUES; 8. BY-PRODUCTS OF MILLING INDUSTRY; 9. SEAFOOD AND MEAT INDUSTRY WASTE; CONCLUSION; REFERENCES; CHAPTER 3 SOLID STATE FERMENTATION OF AGRICULTURAL WASTES FOR THE PRODUCATION OF BIOCATALYSTS; ABSTRACT; 8.1. INTRODUCTION; 8.2. NATURE OF SOLID SUPPORT ON SSF; 8.3. SSF AND SMF FOR THE PRODUCTION OF ENZYMES; 8.4. OPTIMIZATION OF FERMENTATION CONDITIONS FOR ENZYME PRODUCTION ON SSF; 8.5. STRAIN IMPROVEMENT OF ENZYMES ON SSF; 8.6. FUTURE TRENDS; ACKNOWLEDGMENTS; REFERENCES.

CHAPTER 4 MANGO AND LEGUME PROCESSING INDUSTRY BY-PRODUCTS: A POTENTIAL SOURCE OF VALUABLE ENZYMESABSTRACT; INTRODUCTION; ENZYMES IN FOOD PROCESSING WASTE; ENZYMES FROM MANGO PROCESSING INDUSTRY BY-PRODUCTS; ENZYMES FROM LEGUME PROCESSING INDUSTRY BY-PRODUCTS; PRODUCTION OF ENZYMES FROM MANGO AND LEGUME BYPRODUCTS BY FERMENTATION; CONCLUSION; REFERENCES; CHAPTER 5 PROTEASE: ENZYME-AIDED VALUE-ADDICTION IN FOOD PROCESSING INDUSTRIES; ABSTRACT; 1. INTRODUCTION; 2. PROTEASES: AN INTRODUCTION TO THE ENZYME STRUCTURE; 3. VALUE ADDITION OF WASTES: PROTEASE AIDED PROCESSES.

4. VALUE ADDITION OF WASTE: PROTEASE AS A COMMERCIAL PRODUCT USING SSFCONCLUSION: COST COMPARISON OF WASTE TREATMENT VERSUS PROTEASE PRODUCTION; REFERENCES; CHAPTER 6 DIFFERENT ENZYMES AND THEIR PRODUCTION ; ABSTRACT; INTRODUCTION; AGRO-INDUSTRIAL WASTES; APPLE POMACE; ORANGE PEEL AND PULP; CEREALS STRAW; SUGARCANE; MICROORGANISMS; TRANSFORMATION; FERMENTATION; SOLID STATE FERMENTATION (SSF); SUBMERGED FERMENTATION (SMF); POTENTIAL APPLICATIONS OF AGRO-INDUSTRIAL WASTES FOR THE PRODUCTION OF ENZYMES; CELLULASE; XYLANASE; CHITOSAN; LACCASES; AMYLASES; CONCLUSION; REFERENCES.

CHAPTER 7 HYDROLYSIS OF CASSAVA BAGASSE STARCH USING AMYLASES FOR VALUE-ADDITIONABSTRACT; INTRODUCTION; MATERIALS AND METHODS; RESULTS AND DISCUSSION; CONCLUSION; REFERENCES; CHAPTER 8 XYLANASES: ENZYMES FOR PLANT BIOMASS TREATMENT; ABSTRACT; INTRODUCTION; MICROBIAL SOURCES OF XYLANASES; XYLANASE PRODUCTION USING AGROINDUSTRIAL RESIDUES; APPLICATIONS OF XYLANASES; CONCLUSION; REFERENCES; CHAPTER 9 ENZYMATIC PRODUCTION OF VALU-ADDED PRODUCTS FROM CASHEW APPLE JUICE ; ABSTRACT; INTRODUCTION; QUALITIES RESPONSIBLE FOR THE PRODUCTION OF VALUE ADDED PRODUCTS.

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