**Author details**

Mohamed Bassim Atta<sup>1</sup> and Fernanda Ruiz-Larrea<sup>2</sup> \*

1 Food Science and Technology Department, Faculty of Agriculture, Tanta University, Egypt

2 University of La Rioja, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Logroño, Spain

\*Address all correspondence to: fernanda.ruiz@unirioja.es

© 2022 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

*Fungal Pectinases in Food Technology DOI: http://dx.doi.org/10.5772/intechopen.100910*
