Enzymes in Food Processing

Food processing is a procedure in which food is prepared for consumption. People often use this term to refer specifically to making packaged foods, but technically anything which transforms raw ingredients into something else is a form of food processing, ranging from grilling vegetables in the backyard to making television dinners in a food manufacturing facility. The food processing sector employs large numbers of people, many of whom are unskilled laborers. There are several purposes to food processing. The most basic goal is to prepare food which is palatable. This can include processing ingredients which are not safe to eat raw, flavouring foods to make them more interesting, and making dishes which comply with cultural and religions norms surrounding food, in addition to addressing issues such as allergies. Food processing is also usually intended to make food which is nutritious and can include activities such as food fortification, in which vitamins and minerals are added to food during processing to increase the nutritional value. This is a brief and valid handbook highly suitable for the students and research workers in the field of food science and technology. About the Author Dr. N.L. Choudhary is a Senior Lecturer in the Department of Chemistry at Samta College, Jandaha (Vaishali). He has participated in many national and international seminars. His several research papers have also been published in different reputed journals.