In Situ Biosynthesis of Natural Fruity Flavors in Whey and Whey Permeate during Fermentation Using Lipase-Reference-Cited by-同舟云学术

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In Situ Biosynthesis of Natural Fruity Flavors in Whey and Whey Permeate during Fermentation Using Lipase

Published:2021-03-01 Issue:2 Volume:8 Page:43-49
ISSN:2383-0441
Container-title:Nutrition and Food Sciences Research
language:en
Short-container-title:Nutr Food Sci Res

Author:

Shojaei Zinjanab Maryam,Golmakani Mohammad Taghi,Eskandari Mohammad Hadi,Aminlari Mahmoud, , , ,

Publisher

CMV Verlag

Link

http://nfsr.sbmu.ac.ir/article-1-409-en.pdf

Reference32 articles.

1. Jun M, Jeong W, Ho C. Health promoting properties of natural flavor substances. Food Sci Biotechnol 2006; 15(3): 329-338.

2. Abdulmumeen HA, Risikat AN, Sururah AR. Food: Its preservatives, additives and applications. Int J Chem Biomol Sci 2012; 1: 36-47.

3. Longo MA, Sanromán MA. Production of food aroma compounds: microbial and enzymatic methodologies. Food Technol Biotechnol 2006; 44(3): 335-53.

4. Bioflavours and fragrances via fermentation and biocatalysis

5. Biosynthesis of plant-derived flavor compounds

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