Details
| Originalsprache | Englisch |
|---|---|
| Titel des Sammelwerks | Encyclopedia of Food Microbiology |
| Untertitel | Second Edition |
| Herausgeber (Verlag) | Elsevier Inc. |
| Seiten | 785-791 |
| Seitenumfang | 7 |
| ISBN (elektronisch) | 9780123847331 |
| ISBN (Print) | 9780123847300 |
| Publikationsstatus | Veröffentlicht - 14 Apr. 2014 |
Abstract
The quality of a food is assessed through its microbial safety, nutritional value, color, flavor, and functionality. Color and flavor are particularly important indicators, as they are immediately perceived and evaluated by the human optical and chemical senses. Flavors and colors also are added to compensate for losses during processing and to create uniqueness and new products. The mega-trends to 'all-natural' food and sustainability are major driving forces for replacing common food additives by microbial extracts. Academic and industrial research and development in the field are reviewed with a focus on the past decade.
ASJC Scopus Sachgebiete
- Medizin (insg.)
- Allgemeine Medizin
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Encyclopedia of Food Microbiology: Second Edition. Elsevier Inc., 2014. S. 785-791.
Publikation: Beitrag in Buch/Bericht/Sammelwerk/Konferenzband › Beitrag in Buch/Sammelwerk › Forschung › Peer-Review
}
TY - CHAP
T1 - Fermentation (Industrial)
T2 - Production of Colors and Flavors
AU - Berger, R. G.
AU - Krings, U.
PY - 2014/4/14
Y1 - 2014/4/14
N2 - The quality of a food is assessed through its microbial safety, nutritional value, color, flavor, and functionality. Color and flavor are particularly important indicators, as they are immediately perceived and evaluated by the human optical and chemical senses. Flavors and colors also are added to compensate for losses during processing and to create uniqueness and new products. The mega-trends to 'all-natural' food and sustainability are major driving forces for replacing common food additives by microbial extracts. Academic and industrial research and development in the field are reviewed with a focus on the past decade.
AB - The quality of a food is assessed through its microbial safety, nutritional value, color, flavor, and functionality. Color and flavor are particularly important indicators, as they are immediately perceived and evaluated by the human optical and chemical senses. Flavors and colors also are added to compensate for losses during processing and to create uniqueness and new products. The mega-trends to 'all-natural' food and sustainability are major driving forces for replacing common food additives by microbial extracts. Academic and industrial research and development in the field are reviewed with a focus on the past decade.
KW - Algae
KW - Basidiomycetes
KW - Carotenoid
KW - Ester
KW - Fungi
KW - Lactone
KW - Lipase
KW - Lipoxygenase
KW - Monascus
KW - Pigments
KW - Riboflavin
KW - Saccharomyces
KW - Terpenoid
KW - Vanillin
UR - http://www.scopus.com/inward/record.url?scp=84938399840&partnerID=8YFLogxK
U2 - 10.1016/b978-0-12-384730-0.00113-0
DO - 10.1016/b978-0-12-384730-0.00113-0
M3 - Contribution to book/anthology
AN - SCOPUS:84938399840
SN - 9780123847300
SP - 785
EP - 791
BT - Encyclopedia of Food Microbiology
PB - Elsevier Inc.
ER -