Enzymes have been utilized for food processing since ancient times. The use of calf rennet in cheese making has been in practice long before the development of enzymology as a science. Fermentation in wine making, likewise, is an age-old practice that utilizes enzymes occurring naturally in raw materials. Proteolytic enzymes in the form of malt extract, koji, and papaya extract have been used for centuries.
KeywordsCocoa Butter Xylose Isomerase Unnatural Amino Acid Glucose Isomerase Catalytic Antibody
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