Fermentations in World Food Processing
نویسندگان
چکیده
منابع مشابه
Fermentations in World Food Processing
Introduction (Steinkraus 1995, 1996a, 1997) Fermented foods are food substrates that are invaded or overgrown by edible microorganisms whose enzymes, particularly amylases, proteases, lipases hydrolyze the polysaccharides, proteins and lipids to nontoxic products with flavors, aromas and textures pleasant and attractive to the human consumer. If the products of enzyme activities have unpleasant...
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ژورنال
عنوان ژورنال: Comprehensive Reviews in Food Science and Food Safety
سال: 2002
ISSN: 1541-4337,1541-4337
DOI: 10.1111/j.1541-4337.2002.tb00004.x