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This volume discusses recent advancements to the age old practice of using microbial enzymes in the preparation of food. Written by leading experts in the field, it discusses novel enzymes and their applications in the industrial preparation of food to improve taste and texture, while reducing cost and increasing consistency. This book will be of interest to both researchers and students working in food technology.

Enzymes --- Industrial applications. --- Biotechnology. --- Biochemical engineering. --- Food science. --- Biomedical engineering. --- Biochemical Engineering. --- Food Science. --- Biomedical Engineering/Biotechnology. --- Clinical engineering --- Medical engineering --- Bioengineering --- Biophysics --- Engineering --- Medicine --- Science --- Bio-process engineering --- Bioprocess engineering --- Biochemistry --- Biotechnology --- Chemical engineering --- Food—Biotechnology.