Biotechnology in the production and improvements of food ingredients

Suhaimi Masduki, . and Normah O., . (1995) Biotechnology in the production and improvements of food ingredients. [Proceedings Paper]

Biotechnology has long been linked with food production and processing. Classical examples examples where biotechnology has already established itself are in fermented foods and beverages. In these areas, subtle modification of fermentation processes occur in time resulting in high quality products with unique flavours, body and texture. These qualities in foods which are ubiquitous and are highly sought after by the consumers have their source to living organisms i.e. animal, plant and microorganisms. Food flavours, conditioners, colors, sweeterners and fat replacers which are mostly obtained from them are currently realised through biotechnological processes. In this paper, some aspects of processes for the production and improvement of food ingredients are discussed

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Abstract

Biotechnology has long been linked with food production and processing. Classical examples examples where biotechnology has already established itself are in fermented foods and beverages. In these areas, subtle modification of fermentation processes occur in time resulting in high quality products with unique flavours, body and texture. These qualities in foods which are ubiquitous and are highly sought after by the consumers have their source to living organisms i.e. animal, plant and microorganisms. Food flavours, conditioners, colors, sweeterners and fat replacers which are mostly obtained from them are currently realised through biotechnological processes. In this paper, some aspects of processes for the production and improvement of food ingredients are discussed

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Item Type:	Proceedings Paper
Additional Information:	Available at Perpustakaan Sultan Abdul Samad, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. TX511 N277 1995 Call Number
AGROVOC Term:	ingredients
AGROVOC Term:	sweeteners
AGROVOC Term:	fat substitutes
AGROVOC Term:	biotechnology
AGROVOC Term:	fermentation
AGROVOC Term:	food processing
AGROVOC Term:	microorganisms
AGROVOC Term:	food quality
Geographical Term:	Malaysia
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	20 Nov 2025 03:29
Last Modified:	20 Nov 2025 03:29
URI:	http://webagris.upm.edu.my/id/eprint/1522

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