Protease: Enzyme-aided value-addition in food processing industries

Ritu Raval, Keyur Raval, Satinder Kaur Brar, Mausam Verma

Research output: Chapter in Book/Report/Conference proceedingChapter

1 Citation (Scopus)


Environmental and economic apprehensions behoove a reduction in food processing wastes and processing of food residuals to new value added products, enzyme being one of the means of obtaining the same. In this chapter we intend to exemplify the initiatives engendered by different groups to confront the issue of waste disposal and searching a more environment friendly method of handling the bio wastes. This has been elaborated by the panoramic view of the waste generated worldwide. In addition different enzymes produced using the industrial waste has been discussed. In the subsequent section, the trailing towards protease has been made. In continuation, an initiative made by different food based industries in the employment of protease in degradation of the industrial wastes has been touched on upon in the first section of the chapter. In the second section, the research on the use of various organic wastes generated by the food industries for the protease production by solid state fermentation has been discussed. This would in turn help in value addition of the organic waste generated.

Original languageEnglish
Title of host publicationEnzymes in Value-Addition of Wastes
PublisherNova Science Publishers Inc
Number of pages14
ISBN (Electronic)9781629489865
ISBN (Print)9781629489681
Publication statusPublished - 01-01-2014

All Science Journal Classification (ASJC) codes

  • General Energy


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