**Table of Contents:**

**

Chapter 1

: Introduction**
1.1 Background and Rationale
1.2 Objectives of the Study
1.3 Scope and Significance
1.4 Overview of Enzymes in Food Processing

**

Chapter 2

: Fundamentals of Enzyme Technology**
2.1 Enzyme Structure and Function
2.2 Classification of Enzymes
2.3 Mechanisms of Enzyme Action
2.4 Factors Affecting Enzyme Activity

**

Chapter 3

: Applications of Enzymes in Food Processing**
3.1 Enzymes in Baking and Dough Fermentation
3.2 Enzymatic Modification of Starch and Carbohydrates
3.3 Proteolytic Enzymes in Meat Tenderization
3.4 Lipases and Flavor Enhancement
3.5 Enzymes in Dairy Processing
3.6 Enzymatic Extraction of Bioactive Compounds

**

Chapter 4

: Challenges and Limitations**
4.1 Stability and Shelf-life of Enzymes
4.2 Regulatory Considerations
4.3 Cost and Scale-up Challenges
4.4 Interactions with Other Food Components
4.5 Consumer Acceptance and Perception

**

Chapter 5

: Future Perspectives and Opportunities**
5.1 Emerging Trends in Enzyme Technology
5.2 Advances in Enzyme Engineering
5.3 Integration of Enzymes in Sustainable Food Production
5.4 Potential Applications in Functional Foods and Nutraceuticals
5.5 Research and Innovation Roadmap