Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8427981 | Trends in Food Science & Technology | 2018 | 10 Pages |
Abstract
The combination of fermentation or enzymatic treatment of raw materials with heat-induced food processes (e.g. drying, extrusion, roasting) represent an elegant approach in industrial food processing to generate flavors under mild conditions. This requires a good control of fermentation or enzymatic reaction steps to produce suitable substrates at the optimal concentrations adapted to the thermal processes. Using traditional cooking and minimal processing conditions (nature-inspired strategies) has become an attractive approach to generate authentic flavor profiles resonating with consumers' demand for more naturalness.
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Authors
Rachid Bel-Rhlid, Ralf Günter Berger, Imre Blank,