High physical stability is critical yet challenging quality attributes to achieve in edible flavor formulation. In this study, the shear homogenization technique is reported to effectively enhance the dispersion of edible flavor emulsion, reduce the precipitation and stratification and ultimately improve the physical...
Haoke Zang, Di Cheng, Ai-Min He et al.· International Journal of Foo...· 0 citations
Selenium (Se) biotransformation by microorganisms determines how inorganic selenium is redistributed into organic selenium, selenium nanoparticles (SeNPs), methylated species, and other intracellular or extracellular pools. Although microbial selenium metabolism has been extensively studied, evidence supporting individ...
Volatile flavor compounds (VFCs) are major determinants of sensory quality in fermented foods. In lactic acid bacteria (LAB)-containing systems, their formation reflects precursor metabolism, strain-specific metabolic capacity, environmental and community regulation, and non-enzymatic chemistry. This review develops an...
