Food preservation is an age-old practice that has been used to increase the shelf life of food products. Among various methods, chemical preservatives are the most widely used ones. However, there are valid concerns regarding the adverse effects of these additives on human health. Nisin emerges as a natural preservative alternative that is safe for consumption.
As food manufacturers look for more natural and safer ways to preserve their products, many have turned to natamycin, a natural food preservative that helps prevent the growth of harmful bacteria.
Transglutaminase is a remarkable enzyme used in the food industry to enhance the texture, shelf-life, and quality of food products.
Calcium oxide appears as an odorless, white or gray-white solid in the form of hard lumps.
Glutamine transglutaminase is widely found in human higher animals, plants and microorganisms, which can catalyze the connection between hinge proteins and amino acids between or within protein molecules
Curdlan is a new type of microbial extracellular polysaccharide, also known as thermal gel because of its unique property of forming a gel under heating conditions.
