PART I: NANOMATERIALS FOR MEDICAL APPLICATIONS
1. Control Measures for Food Enzymes: Basic Concepts and Chemical Methods
2. Novel Food Processing Technologies for Inactivation of Food Enzymes
3. Scope of Ozone Technology for Inactivation of Food Enzymes
4. Potential of Pulsed Electric Field for Inactivation of Food Enzymes
5. Microwave Processing and Ohmic Heating Technology for Inactivation of Food Enzymes
6. Dense Phase Carbon Dioxide and High-Pressure Processing: Effects on Food Enzymes
7. Radiofrequency Technology for Inactivation of Food Enzymes
8. Ultraviolet and Light-Emitting Diode Technologies for Inactivation of Food Enzymes
9. Applications of Ultrasound Technology for Inactivation of Food Enzymes
10. Potential of Enzymes for Biodegradation of Plastic Waste PART II: PLANTS AND BIOPRODUCTS FOR INACTIVATION OF ENZYMES
11. Natural Medicinal Products as Potential Enzyme Inhibitors
12. Enzymatic Inhibitors from Medicinal Plants
13. Mushrooms as Source of Enzyme Inhibitors
14. Enzymatic Browning- Mechanism and Prevention
15. Role of Metal Ions and Organic Compounds on Lignocellulolytic Enzyme Activities
16. Insight into Catalase Immobilization, Applicability and Inactivation Mechanisms Through Process Engineering Strategies PART III: BIONANOMATERIALS FOR INACTIVATION OF ENZYMES
17. Nanozymes-based Biosensors for Sustainable Food Engineering: Recent Research and Future Prospects
18. Nanoencapsulated Antimicrobial Carriers in Packed Food
19. Advanced Bionanomaterials for Catalysis and Surface Process