Enzyme Modified Cheese
[ X ]
Tarih
2021
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Enzyme modified cheese production and applications continue to increase with the growth in convenience foods. Changes in labelling legislation continue to reduce the use of chemically derived or nature identical cheese flavors, which in turn has seen more developments in natural enzyme modified cheese production, which is seen as accelerated form of natural cheese production. The main production mechanisms involved in enzyme modified cheese have not changed significantly bu the use of different enzymes and substrates have seen a greater variety of cheese flavours becoming available. These trends are likely to continue as the potential range of cheese flavors that can be developed are effectively unlimited. © 2021, Springer Nature Switzerland AG.
Açıklama
Anahtar Kelimeler
Kaynak
Food Engineering Series
WoS Q Değeri
Scopus Q Değeri
Q3
