Leonardo Sepúlveda, Ramón Larios-Cruz, Liliana Londoño, Ayerim Hernández, Berenice Álvarez, Nathiely Ramírez, Cristian Torres, Alberto Neira, José L. Martínez, Janeth M. Ventura-Sobrevilla, Daniel Boone-Villa and Cristobal N. Aguilar
by Leonardo SepulvedaAbstract:
In the present chapter, the current state of the art concerning the production, recovery, application, and future perspectives in the use of hydrolytic enzymes in the food industry will be summarized, with particular respect to the design and production of functional foods.
Universidad Autónoma de Coahuila
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