Content: Enzymes affecting flavor and appearance of citrus products / J.H. Bruemmer, R.A. Baker, and B. Roe -- Use of enzymes in the manufacture of black tea and instant tea / Gary W. Sanderson and Philip Coggon -- Coffee enzymes and coffee quality / Henrique V. Amorim and Vera L. Amorim -- Enzymatic modification of milk flavor / W.F. Shipe -- Use of lactase in the manufacture of dairy products / J.H. Woychik and V.H. Holsinger -- Immunochemical approach to questions related to [alpha]- and [beta]-amylases in barley and wheat / J. Daussant -- Immobilized enzymes / Alfred C. Olson and Roger A. Korus -- Conversion of aldehydes to alcohols in liquid foods by alcohol dehydrogenase / C. Eriksson, I. Qvist, and K. Vallentin -- Physiological roles of peroxidase in postharvest fruits and vegetables / Norman F. Haard -- Enzymes involved in fruit softening / Russell Pressey -- Uses of endogenous enzymes in fruit and vegetable processing / Robert C. Wiley -- Oilseed enzymes as biological indicators for food uses and applications / John P. Cherry -- Enzymes and oxidative stability of peanut products / Allen J. St. Angelo, James C. Kuck, and Robert L. Ory -- Enzymes in soybean processing and quality control / Joseph J. Rackis -- Enzyme methods to assess marine food quality / Frederick D. Jahns and Arthur G. Rand, Jr. -- Chemical and microbiological changes during sausage fermentation and ripening / S.A. Palumbo and J.L. Smith -- Enzymic hydrolysis of ox-blood hemoglobin / K.J. Stachowicz, C.E. Eriksson, and S. Tjelle -- Utility of enzymes in solubilization of seed and leaf proteins / E.A. Childs, J.L. Forte, and Y. Ku.