Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8409208 | Current Opinion in Food Science | 2018 | 19 Pages |
Abstract
The diversity of acceptors used leads to diversity of metabolic end products and this contributes to the diversity in flavor, color, texture, and shelf life. The review concludes that these reactions are still only incompletely understood and that they represent an interesting area for fundamental research and also represent a fertile field for product development through a more conscious use of the redox properties of strains used to compose food cultures.
Related Topics
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Agricultural and Biological Sciences
Food Science
Authors
Egon Bech Hansen,