Enzymes play a transformative role in food processing by catalyzing biochemical reactions that enhance texture, flavor, and preservation. Their selective action enables cleaner, more efficient manufacturing processes across food industries. Role of Enzymes in Food Processing provides an in-depth exploration of enzyme types, mechanisms, and industrial applications. The book covers proteases, lipases, and amylases in product development, alongside enzymatic innovations in brewing, dairy, and baking industries. It also addresses enzyme immobilization and stabilization techniques. Blending...

As consumer demand for sustainable and ethical food grows, plant-based dairy alternatives have gained prominence for their nutritional and sensory appeal. Developing these products requires balancing texture, flavor, and nutrient composition to mimic traditional dairy. Plant-Based Dairy Alternatives: Nutrition and Texture explores the formulation principles, functional ingredients, and processing challenges involved in producing plant-derived milk, yogurt, and cheese. The book discusses protein sources, emulsification techniques, and texture-modifying agents. It also evaluates the...