Improving and Tailoring Enzymes for Food Quality and Functionality, Second Edition covers the most relevant information demanded in the production, engineering, and application of enzymes. The title is very detailed and an important cross-discipline resource that merges academia and industry. This totally revised new edition covers a broad range of topics related to enzymes and their use in food, presenting both the fundamental theory and practical application, updated with interesting novel information on biosensors, waste, valorization, up-cycling and engineering perspectives, besides an increased focus on sustainability.

1. Introduction
2. Factors affecting enzyme activity
Part One Separation, Preparation and Biosynthesis of Enzyme Sources
3. Traditional enzyme separation and preparation
4. Microbial biosynthesis of enzymes for food applications
Part Two Enzyme Processing, Packaging, Analysis, and Valorization
5. Current and future uses of enzymes in food processing
6. Enzymes for food waste remediation and valorisation
7. Detection of pesticides in foods by enzymatic biosensors
8. Enzymes for food-packaging applications
Part Three: Applications of Enzymes in Foods
9. Enzymes in breadmaking
10. Enzymes in meat and fish11. Enzyme engineering (immobilization) for food applications
12. High pressure effects on enzyme catalysis and enzyme stability
13. Proteolytic enzymes for functional protein hydrolysates and bioactive peptides production