Introduction to Green Bioprocesses: Industrial Enzymes for Food Applications

Abstract

The use of enzymes in food preparations is an age-old process. With the advancement of technologies, novel enzymes with a wide range of application and specificity have been developed. Enzymes play a prominent role in the food industry. Enzymatic conversions have many advantages including less energy requirement and high specificity which make them attractive processors in the food industry. Various enzymes used in food processing such as proteases, asparaginases, xylanases, lipases, amylases, α-l-arabinofuranosidase, cellulases, tannase, etc. are discussed in this book. The enzymes for specific applications like fruit juice debittering, production of sweeteners, enzymes in the design of functional food, and algal enzymes are discussed in this book. Detailed applications of enzymes used in food industries for various processes are included in this book.