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논문 기본 정보
- 자료유형
- 학술대회자료
- 저자정보
- 발행연도
- 2021.10
- 수록면
- 9 - 9 (1page)
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Humans have enjoyed fermented foods for thousands of years mainly because of improved nutritional values, unique flavors and texture and excellent health benefits. Most of fermented foods are produced by natural or spontaneous fermentation processes, which is a technical barrier for large-scale production. In order to change the production system of fermented foods from experience-based to principle-based, one of the key factors is to develop a fermentation starter, which performs the desired fermentation process.
This talk will present the challenges and opportunities for development of fermentation starters for the food industry.
The SPC Research Institute of Food and Biotechnology (SPC-RIFB) successfully developed superior fermentation starters for baking and patented in th ... 전체 초록 보기
This talk will present the challenges and opportunities for development of fermentation starters for the food industry.
The SPC Research Institute of Food and Biotechnology (SPC-RIFB) successfully developed superior fermentation starters for baking and patented in th ... 전체 초록 보기
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