Recent Applications and Prospects of Enzymes in Quality and Safety Control of Fermented Foods
Yiwei Dai, Yingxi Chen, Xinping Lin, Sufang Zhang · 2024
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Description
Yiwei Dai and co-authors reviewed in 2024 how enzymes help keep fermented foods tasty and safe. Fermenting gives foods their flavor and health value, but it can also bring off tastes and harmful by-products. Enzymes made by the food's own microbes can fix many of these faults.
The review covers gains in texture, look, scent, and the loss of bitter notes. It also covers enzymes that cut down risky compounds formed during fermenting, such as ethyl carbamate and nitrites. New ways to make enzymes stronger and more stable are summed up. Food makers get a guide to cleaner, safer products.
Catalog record
| CREATOR | Yiwei Dai, Yingxi Chen, Xinping Lin, Sufang Zhang |
|---|---|
| YEAR | 2024 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 40 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |