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Yeasts are the active agents responsible for three of our most
important foods - bread, wine, and beer - and for the almost
universally used mind/ personality-altering drug, ethanol.
Anthropologists have suggested that it was the production of
ethanol that motivated primitive people to settle down and become
farmers. The Earth is thought to be about 4. 5 billion years old.
Fossil microorganisms have been found in Earth rock 3. 3 to 3. 5
billion years old. Microbes have been on Earth for that length of
time carrying out their principal task of recycling organic matter
as they still do today. Yeasts have most likely been on Earth for
at least 2 billion years before humans arrived, and they playa key
role in the conversion of sugars to alcohol and carbon dioxide.
Early humans had no concept of either microorganisms or
fermentation, yet the earliest historical records indicate that by
6000 B. C. they knew how to make bread, beer, and wine. Earliest
humans were foragers who col lected and ate leaves, tubers, fruits,
berries, nuts, and cereal seeds most of the day much as apes do
today in the wild. Crushed fruits readily undergo natural
fermentation by indigenous yeasts, and moist seeds germinate and
develop amylases that produce fermentable sugars. Honey, the first
con centrated sweet known to humans, also spontaneously ferments to
alcohol if it is by chance diluted with rainwater. Thus, yeasts and
other microbes have had a long history of 2 to 3."
In the past 35 years, the use of commercial enzymes has grown from
an insignificant role in the food industry to an important aspect
of food processing. This Third Edition of Enzymes in Food
Processing explores recent and extensive changes in the use of
enzymes as well as the discovery of new enzymes and their uses.
Included in the book is a history of the role of enzymes in food
processing, enzyme characterization, a discussion of different
classes of enzymes including lipases and proteases, commercial
enzyme production, and the processing of particular foods such as
meat, vegetables, fruit, baked goods, milk products, and beer.
Unlike earlier editions, it provides basic information on enzymes
and their uses not adequately described in the current literature.
Food technologists will find in this edition a description of the
properties of those enzymes that are important in food processing,
as well as a description of the properties of those enzymes that
are important in food processing, as well as a description of the
many applications of enzymes in the foods processing industry. The
book is intended for food technologists, and will be of value to
the microbiologist and enzyme chemist as well. This treatise
provides a comprehensive treatment of enzymes used in food
processing.
Key Features
* Covers genetic modification of enzymes in the food industry
* Discuss enzyme function and dependence on environmental
parameters
* Explores practical applications of food enzymes in industry
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