Konjac glucomannan (KGM), a very thick and water-soluble sugar from the tuber of the Amorphophallus konjac plant (Gamboa-Gómez et al., 2020; Chen, 2023). It is made up of β-D-glucose and β-D-mannose units linked by β-1,4-glycosidic bonds. There are also a…
This analysis investigates the health implications of food industry chemicals, identifying common substances and examining their effects on human health, while also looking into natural alternatives such as essential oils for safer food preservation. I. Introduction The food industry uses…
This review delves into the Maillard reaction, highlighting its complicated mechanics, numerous applications in food and pharmaceuticals, and health consequences, shining light on its importance beyond culinary flavor improvement. Introduction to the Maillard Reaction The Maillard reaction is a fundamental…
This paper examines biocatalysis’ critical role in green chemistry, focusing on its industrial applications, issues with enzyme stability and cost, and the bright future of enzyme engineering for sustainable chemical synthesis. 1. Introduction to Biocatalysis Biocatalysis is a critical component…
This review delves into the complex molecular basis of flavor chemistry, highlighting recent breakthroughs, techniques, and their impact on food science and consumer preferences, paving the way for new culinary experiences. 1. Introduction to Flavor Chemistry Flavor chemistry is a…