Abstract
Microbial enzymes play an important role in the processing of feed and food products. These enzymes are major food additives that convert complex molecules into simpler ones to transform nonconsumable raw materials to consumable and useful foods products. The processing of food products through enzymatic treatment improves shelf-life and provides quality attributes like texture and flavor. Today, the demands of processed and quality foods are on the rise due to issues related to food safety and hygiene. Public awareness for health consciousness drives the development of more food and beverages industries.
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