Application and Possible Mechanism of Microbial Fermentation and Enzyme Catalysis in Regulation of Food Flavour [PDF]
FoodsFlavor compounds are key determinants of food sensory quality, originating from natural sources, processing, or artificial additives. Although physical and chemical methods can effectively enhance food flavor, microbial fermentation and enzyme catalysis ...
Feng Wang +7 more
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Solid State Fermentation and Food Processing: A Short Review
Journal of Nutrition & Food Sciences, 2016 History of Solid State Fermentation (SSF) is very well known to everyone in the field of pharmaceuticals and food processing. It is widely applied to producing several enzymes, organic acids, flavoring compounds etc., which must be extracted and purified and then used in different products.
J. Ghosh
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Fermentation as a Method of Food Processing and Fermented Food as Probiotics: A Review
Food Science and NutritionFermented foods are classified as foods or drinks produced through controlled microbial growth, and the conversion of food components through enzymatic activity. In recent years, fermented foods have gained popularity, mostly due to their health benefits.
Suman Upadhyaya
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Brief Review on Fermentation Process and Food Additives
Science, Engineering and EducationPeople’s interest in healthy eating and quality food is growing these days. There are various sources through which we learn about the advantages and disadvantages of foods, their benefits and some of their harmful effects on humans. Since school, young people are excited and discuss topics related to the composition of food and the role of its ...
Yana Popova +2 more
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Process Optimization and Quality Improvement of Fermented Foods and Beverages [PDF]
FoodsThe optimization of production processes and the evolution of microbial fermentation techniques have significantly contributed to the advancement of modern food processing [...]
Tiziana Di Renzo, Anna Reale
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Recent biotechnological trends in lactic acid bacterial fermentation for food processing industries
Systems Microbiology and Biomanufacturing, 2021 Tirath Raj +3 more
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Enzymes in Food Industry: Fermentation Process, Properties, Rational Design, and Applications
FoodsEnzymes play a vital role in the food industry, where they act as natural catalysts to improve production processes, enhance food quality, and increase efficiency [...]
Jingming Zhao, Fufeng Liu
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Bioengineered Enzymes and Precision Fermentation in the Food Industry
International Journal of Molecular Sciences, 2023 Enzymes have been used in the food processing industry for many years. However, the use of native enzymes is not conducive to high activity, efficiency, range of substrates, and adaptability to harsh food processing conditions.
F. Boukid +4 more
semanticscholar +1 more source
Cocoa bean fingerprinting via correlation networks
npj Science of Food, 2022 Cocoa products have a remarkable chemical and sensory complexity. However, in contrast to other fermentation processes in the food industry, cocoa bean fermentation is left essentially uncontrolled and is devoid of standardization.
Santhust Kumar +5 more
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In vitro Colon Fermentation of Soluble Arabinoxylan Is Modified Through Milling and Extrusion
Frontiers in Nutrition, 2021 Dietary fibers such as arabinoxylan (AX) are promising food constituents to prevent particular diet-related chronic diseases because of their prebiotic properties.
Teresa Demuth +6 more
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