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Enzymatic flavor enhancement in food products: A commercial view
Author(s) -
Marshall W. E.
Publication year - 1976
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260180705
Subject(s) - palatability , flavor , lipase , food science , corncob , sugar , chemistry , food additive , enzyme , biochemistry , organic chemistry , raw material
This study illustrates approaches using botanical proteinases and a pancreatic lipase to improve the palatability of two types of food. A third example is presented to illustrate the use of a chelating agent in growing corn to increase the sugar content by over 50%, presumably by influencing enzyme activity in the corncob itself. The purpose is to show that one is not limited to using only the microbial approach for producing flavors but to point out the broader concept of food palatability which includes texture and flavor.