An Overview and Analysis of Current Status and Trends in Food Fermentation Agents
CSTR:
Author:
Affiliation:

(1.School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu;2.School of Food Science and Technology, Inner Mongolia Agricultural University, Hohhot 010018;3.College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018)

Clc Number:

Fund Project:

  • Article
  • |
  • Figures
  • |
  • Metrics
  • |
  • Reference
  • |
  • Related
  • |
  • Cited by
  • |
  • Materials
  • |
  • Comments
    Abstract:

    Food starters can affect the sensory properties, nutritional value, and healthy beneficial functions of fermented foods through a variety of metabolic pathways. They are the core of fermented food production and manufacturing. The excavation and manufacturing of food starters with excellent performance are important to the high-quality development of the fermented food industry. The status of the food starter research and industry is systematically reviewed through comprehensive literature research and data visualization analysis. This study summarized and looked forward to the challenges faced by the food starter industry and future development trends, aiming to provide ideas and references for the research and development and industrial development of high-performance food starters in China.

    Reference
    Related
    Cited by
Get Citation
Share
Article Metrics
  • Abstract:
  • PDF:
  • HTML:
  • Cited by:
History
  • Received:April 15,2024
  • Revised:
  • Adopted:
  • Online: June 20,2024
  • Published:
Article QR Code
Copyright :Journal of Chinese Institute of Food Science and Technology     京ICP备09084417号-4
Address :9/F, No. 8 North 3rd Street, Fucheng Road, Haidian District, Beijing, China      Postal code :100048
Telephone :010-65223596 65265376      E-mail :chinaspxb@vip.163.com
Supported by : Beijing E-Tiller Technology Development Co., Ltd.