Rice-based fermented products: The functional properties of the microorganisms in the defined starter contributing to melanogenesis inhibition activity.
Sign Up to like & getrecommendations! Published in 2023 at "FEMS yeast research"
DOI: 10.1093/femsyr/foad030
Abstract: Rice contains numerous nutrients and biologically active compounds. The phytochemical composition of rice varies among cultivars that leads to diversities in biological activities. Fermentation is an efficient way for improving nutrient bioavailability and functional properties… read more here.
Keywords: melanogenesis inhibition; rice; rice based; functional properties ... See more keywords
A systematic review on the flavor of soy-based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways.
Sign Up to like & getrecommendations! Published in 2023 at "Comprehensive reviews in food science and food safety"
DOI: 10.1111/1541-4337.13162
Abstract: The characteristic flavor of fermented foods has an important impact on the purchasing decisions of consumers, and its production mechanisms are a concern for scientists worldwide. The perception of food flavor is a complex process… read more here.
Keywords: soy based; core; fermented foods; multisensory ... See more keywords