目次

Importance of Chocolates in Functional Foods: Formulation, Production Process, and Potential Health Benefits Nevzat Konar, Omer Said Toker, Ibrahim Palabiyik, Derya Genc Polat, Sirin Oba, and Osman Sagdic Fermented Whey Beverages: As Functional Foods and Their Health Effects Tatiana Colombo Pimentel, Michele Rosset, Suellen Jensen Klososki, Carlos Eduardo Barão, and Adriano Gomes da Cruz Genetically Modified Organisms (GMOs) Produced Enzymes: Multifarious Applications in Food Manufacturing Industries Deepak Kumar Verma, Kimmy G., Pratibha Singhal, Rishika Vij, Dipendra Kumar Mahato, Ami Patel, and Prem Prakash Srivastav Potential Role of Food Microbial Communities (FMCs) in Different Food Production and Human Health Deepak Kumar Verma, Kimmy G., Alaa Kareem Niamah, Ami Patel, Rishika Vij, and Prem Prakash Srivastav Production of Extracellular Polymeric Substances (EPS) from Lactic Acid Bacteria (LAB): Their Antimicrobial Effect and Potential Application in the Food Industry Goksen Gulgor and Mihriban Korukluoglu Utilization of Bacteriophages Targeting Listeria monocytogenes in the Dairy and Food Industry Andrei Sorin Bolocan, Luminița Ciolacu, Elena-Alexandra Oniciuc, Lorraine Draper, Anca Ioana Nicolau, Martin Wagner, and Colin Hill Significance of Food Grade Microorganisms in Biodegradation and Biotransformation of Harmful Toxic Compounds Ami Patel, Pooja Thakkar, Nihir Shah, Deepak Kumar Verma, and Prem Prakash Srivastav Tailoring the Functional Benefits of Whey Proteins by Encapsulation: A Bottom-Up Approach Nicoleta Stănciuc, Gabriela Râpeanu, and Iuliana Aprodu