ABSTRACT
Biotechnology, particularly eco-friendly enzyme technologies, has immense potential for the augmentation of diverse food products utilizing vast biodiversity, resolving environmental problems owing to waste disposal from food and beverage industries. In addition to introducing the basic concepts and fundamental principles of enzymes, Enzymes in Foo
TABLE OF CONTENTS
part |2 pages
Section I Enzymes: Basics and Development of Novel Biocatalysts
part |2 pages
Section II: Applications of Enzymes in Food and Beverage Industries
part |2 pages
Section III Advances in Food Grade Enzyme Biotechnology
part |2 pages
Section IV Future Prospects
