Monascus is a filamentous fungus that has been used in the food and pharmaceutical
industries. When used as an auxiliary fermenting agent in the manufacturing of cheese …

Peptides in cheese flavoring produced through proteolysis plus fermentation generated
bitterness. Bitterness of individual peptide can be quantified using quantitative structure …

Kefir is a traditional dairy beverage, usually made from cow or goat milk fermented with kefir
grains, and has many health benefits. To elucidate the fermentation patterns of animal milk …

Determination and verification of the key aroma compounds of anhydrous milk fat (AMF)
were conducted during biocatalysis at different times using commercial immobilized …

To investigate the colonization and impact of the specific Lactiplantibacillus plantarum
strains, four isolated strains were applied in pickled Suancai which is a traditional pickled …

This study explored the characterization of the microcapsules and their addition's impact on
printing characteristics, and tested the spontaneous changes in pH, probiotic and mold …

A novel enzyme-modified cheddar cheese was prepared and the molecular mechanism of
cheese flavor compensation by synergistic action of cell-free extracts and enzyme systems …

BACKGROUND Mung beans are highly nutritious but their leguminous flavor limits their
development. Lactic acid bacteria (LAB) fermentation can decrease unwanted bean flavors …

Historically, Samna is a clarified fermented Egyptian butter that has a vital role in the human
diet, primarily due to its nutritive value and pleasant flavor. Herein, we performed an in-depth …

BACKGROUND The application of egg white powder (EWP) was subject to its off‐flavor. In
the present study, flavourzyme and lactic acid bacteria were used to treat egg white powder …