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Unlocking Flavor Potential Using Microbial β-Glucosidases in Food Processing

Aroma is among of the most important criteria that indicate the quality of food and beverage products. Aroma compounds can be found as free molecules or glycosides. Notably, a significant portion of aroma precursors accumulates in numerous food products as nonvolatile and flavorless glycoconjugates,...

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Principais autores: Mariam Muradova, Alena Proskura, Francis Canon, Irina Aleksandrova, Mathieu Schwartz, Jean-Marie Heydel, Denis Baranenko, Liudmila Nadtochii, Fabrice Neiers
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2023-12-01
Serier:Foods
Fag:
β-glucosidases
flavor
glycoconjugates
aroma
taste
microbiota
Online adgang:https://www.mdpi.com/2304-8158/12/24/4484
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