一种新的解决方案解决了普通鲜湿米粉在长保质期流通的品质挑战。更少断条、更松散、更富弹性。对比看看加酶和不加酶在鲜湿米粉上的区别。

Unlocking the opportunities in fish waste processing through a safer, faster, and more...

Protein solubilization in oat and other grain beverages

Proposed regulatory changes could impact your products. Take them well beyond compliance with...

Starchy foods commonly contain reducing sugars and the amino acid asparagine. When heated, they...

Umami is released from plant protein by means of gentle Novozymes Protana® enzymes instead of...

Phospholipids present a host of challenges for competitive oil processors. With Novozymes Quara®...

New dairy technology boosts fiber and reduces sugar at the same timeIntroducing Saphera® Fiber, a...