Answer:
The use of enzymes or microorganisms in food preparations is an age-old process. With the advancement of technology, novel enzymes with wide range of applications and specificity have been developed and new application areas are still being explored. Microorganisms such as bacteria, yeast and fungi and their enzymes are widely used in several food preparations for improving the taste and texture and they offer huge economic benefits to industries. Microbial enzymes are the preferred source to plants or animals due to several advantages such as easy, cost-effective and consistent production. The present review discusses the recent advancement in enzyme technology for food industries. A comprehensive list of enzymes used in food processing, the microbial source of these enzymes and the wide range of their application are discussed.
Explanation:
Are they any multi choice or questions that are there
Answer: The body makes sure that food does not get into the lungs because the epiglottis closes the air pathway so that food will not enter it.
Answer:
Polarity- keeps it kind of cold
Cohesive Behavior- makes us funny
Adhesion- makes things stick
High Specific Heat- keeps it warm
Expansion upon freezing- makes it warm when it is freezing
Versatility as a solvent- makes things dissolve
If a cell is not carefully controlled it can cause cancer. which causes cells to happen too fast.
