Enzymatic processes for food valorization

Part I: Advances in Food Processing using enzymes
1. Microbial Enzymes: Trends in Food and Industrial Applications
2. Enzymes for Meat and Meat Processing Industry: Current Trends, Technological Development, and Future Prospects
3. Enzymes as a boon and a curse in post-harvest processing of fruits and vegetables
4. Microbial Enzymes for Development of Dairy-based Value Added Food Products: Trends and Technological Development.
5. Composition of the Corn Kernel and its Health Benefits as an Ingredient of Functional Foods
6. Enzymes from a Technological Standpoint and Their Application in Seafood Processing

Part II: Use of enzymes for the release of interest compounds from food waste
7. Food waste as a source of novel food additives: An overview
8. Color additives
9. Food by-products potential use for flavor enhancers production
10. Bioemulsifiers as food additives
11. Recent advances in the extraction of phenolic compounds using biotechnological processes
12. Non-dairy prebiotic, probiotic and synbiotic beverages
13. Advances in Enzyme-assisted Extraction Method for Antidiabetic Phytochemicals: An Emerging Approach for Green and Economical Technologies
14. Enzymes applied in sweeteners production
15. Enzymatic Hydrolysis: A Sustainable Approach for agave waste based Ethanol Production and Its Advancement

Part III: Trends in Biocatalysis for Foods
16. Recent Trends in Biocatalysis and its application to the Food Industry
17. Biocatalyst: Discovering and designing enzymes for industrial applications
18. An overview of the ?-fructofuranosidase with a focus on the enzyme immobilization
19. Encapsulation of Enzymes-based on Biopolymer and Biochemical System: Progress and Perspective
20. Trends, Technological Developments and Challenges in Food Biocatalysts for Industrial Applications