Over the past several decades, we have observed a very rapid development in the
biotechnological use of lactic acid bacteria (LAB) in various branches of the food industry. All …

Sourdough production is an ancient method to ferment flour from cereals for the
manufacturing of baked goods. This review deals with the state-of-the-art of current …

The dynamics of physicochemical properties, microbial community and flavor metabolites
during fermentation of two typical Hakka rice wine were investigated. Results showed that …

Soy sauce is a fermented product, and its flavor is a complex mixture of individual senses
which, in combination, create a strong palatable condiment for many Eastern and Western …

As one of the most traditional biotechnologies, sourdough fermentation has deep effects on
rheology, sensory and shelf life attributes of baked goods. The most recent literature has …

This study investigated the effects of different reheating methods (microwave, water boiling,
steaming, and frying) on the flavor of surimi gels with untreated sample as control. Electronic …

Background The structure and mechanism of umami taste receptor remain largely unclear,
thus, far more research is necessary to increase the knowledge of tasty modalities …

The effects of different sodium substitutes on the physical and bacterial properties, flavour
profile and sensory evaluation of dry fermented sausage were investigated. There were …

Highlights•Bacilli are widely present in food fermentations from seeds, pulses, or
tubers.•Food fermentations with bacilli are carried out in Asia, Africa, and South …

Background Taste peptides are oligopeptides that improve the flavor and palatability of food.
Due to their unique taste characteristics and nutritional values, the development of taste …