ABSTRACT
Enzymes are playing profound roles in applies sectors of food industry for developing novel and conventional food products. With regard to this, the ancient enzymatic applications in cheese-making and brewing have been in practice for many centuries. In brewery, proteases and amylases are frequently employed for malting grains during mashing processes for production of fermentable sugars and other nutritional components for yeast growth. Enzymes are usually derived from various sources including plants, animals and also from microbial biosynthesis and are extensively employed in food manufacturing, i.e. fermented grape juice, winery, meat tenderization, cheese-making and bread industry. In food industry, foodstuffs have been tailored to focus on improvement of quality and diversity. Moreover, production of food products can be enhanced by enrichment of target functional compounds. This chapter aims to provide an overview of enzyme application in food manufacturing and concerned applied sectors.
