Value-Addition in Food Products and Processing Through Enzyme Technology

1. Enzyme technology for production of food ingredients and functional foods2. Enzymes in probiotics and genetically modified foods3. Extremozymes in food production and processing4. Enzymes technology in the production of flavours and food additives5. Enzyme technology applied to biomolecule synthesis for the food industry6. Enzymes technology in value addition of bakery and confectionery products7. Production of food ingredients from food processing by-products by enzymatic processes8. Enzymes in fruit and vegetable processing9. Enzymatic synthesis of prebiotics from conventional food and beverages rich in sugars10. Enzymes in Dairy Products11. Emerging trends and future perspectives on enzyme prospection with reference to food processing12. Enzymes in nutrition, baby foods and food safety13. Extremophilic carbohydrases: Production, application, and challenges in association with food processing14. Enzymes in fructo-oligosaccharides production15. Enzymes in seafood processing16. Commercial enzymes in dairy processing17. Structured acylglyceride emulsifiers with bioactive fatty acids as food ingredients18. Adding value to processes, products and by-products from the poultry industry through enzymatic technologies19. In situ enzymatic synthesis of prebiotics to improve food functionality20. Pectinase use in olive oil extraction processes21. Lycopene extraction from tomato waste assisted by cellulase and pectinase22. Novel enzymes used in obtaining protein hydrolysates and bioactive peptides derived from various sources of meat and meat by-products23. Value-added seafood products processing through novel enzyme24. Enzyme-aimed extraction of bioactive compounds from crustacean by-products25. An overview of enzyme technology used in the food industry26. Finding Better Enzymes by Bioprospecting27. What enzyme-modified proteins are able to do28. Microbial lipases and their applications in the food industry29. Enzyme based food modification in managing digestive disorders30. Trends in the enzymatic inhibition by natural extracts: A health and food science and technology approach31. Effect of Microbial transglutaminase in the manufacture of fish myofibrilar and vegetal protein-based products32. Pectinase-producing extremophilic yeasts: From cold environments to the food industry33. Recent developments in enzyme immobilization for food production34. Significance of enzyme kinetics in food processing and production35. Value addition in food supply chain and bio-economy36. Emerging Trends and Future Prospective in enzyme technology