Introduction xiii
which is how the fermentation and then an enzyme industry arose, producing
and marketing biological agents for each type of processing. The use of
fermentation and in some cases enzymes has become indispensable given the
existing
food safety requirements, which include increasingly stringent
hygiene conditions in production and processing, and technological
treatments to eliminate potential pathogenic microorganisms (microfiltration,
heat treatment). This change has led to a
reduction in the endogenous
biological potential, which needs to be replenished by adding fermentation
steps and enzymes. Reconstituting microbial ecosystems through the
assembly of exogenous flora requires the identification
of the endogenous
flora and their role in the characteristic features of the food; progress in the
field of molecular biology should enable significant progress in this area.
Over the past 40 years, many teams have focused on the study of food
science, which has resulted in a better understanding of the composition of
various raw materials and the biological and physicochemical mechanisms
involved in the development of texture,
flavor and aroma; this work has
allowed the food industry to better identify the key technological tools in the
development of quality, and to rely less on empiricism and more on
technology.
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