<p>Part I: Advances in Food Processing using enzymes<br>1. Microbial Enzymes: Trends in Food and Industrial Applications<br>2. Enzymes for Meat and Meat Processing Industry: Current Trends, Technological Development, and Future Prospects<br>3. Enzymes as a boon and a curse in post-harvest processing of fruits and vegetables<br>4. Microbial Enzymes for Development of Dairy-based Value Added Food Products: Trends and Technological Development.<br>5. Composition of the Corn Kernel and its Health Benefits as an Ingredient of Functional Foods<br>6. Enzymes from a Technological Standpoint and Their Application in Seafood Processing<br><br>Part II: Use of enzymes for the release of interest compounds from food waste<br>7. Food waste as a source of novel food additives: An overview<br>8. Color additives<br>9. Food by-products potential use for flavor enhancers production<br>10. Bioemulsifiers as food additives<br>11. Recent advances in the extraction of phenolic compounds using biotechnological processes<br>12. Non-dairy prebiotic, probiotic and synbiotic beverages<br>13. Advances in Enzyme-assisted Extraction Method for Antidiabetic Phytochemicals: An Emerging Approach for Green and Economical Technologies<br>14. Enzymes applied in sweeteners production<br>15. Enzymatic Hydrolysis: A Sustainable Approach for agave waste based Ethanol Production and Its Advancement<br><br>Part III: Trends in Biocatalysis for Foods<br>16. Recent Trends in Biocatalysis and its application to the Food Industry<br>17. Biocatalyst: Discovering and designing enzymes for industrial applications<br>18. An overview of the β-fructofuranosidase with a focus on the enzyme immobilization<br>19. Encapsulation of Enzymes-based on Biopolymer and Biochemical System: Progress and Perspective<br>20. Trends, Technological Developments and Challenges in Food Biocatalysts for Industrial Applications</p>
