The present book is an instructive and comprehensive overview of the current knowledge of use of enzyme technology in various food applications. In each chapter, a brief introduction, fundamentals and applications of the topic are provided together with future perspectives and recent references. Efforts have been made to present each chapter well documented and illustrated.

This volume offers comprehensive information and holistic view of all the aspects about interventions of enzymes in food processing. This book will be a useful resource for all persons involved in chemistry, biochemistry, biotechnology and bioprocess engineering, and will contribute to the flourishing area of enzyme technology.

The present volume considers the increasingly important role of enzymes in the development of new and improved food products. A careful selection of chapters has been made to provide both an in-depth study and a broad perspective. This volume covers the most comprehensive advances in applications of enzymes in food processing.