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YOTABIO Makes a Splash at Seoul Food 2023 ExhibitionMay 05, 2024View More![YOTABIO Transglutaminase Cross-Linking Enzymes TG-BA for reformed beef steak]( "YOTABIO Transglutaminase Cross-Linking Enzymes TG-BA for reformed beef steak")
YOTABIO Transglutaminase Cross-Linking Enzymes TG-BA for reformed beef steakFeb 19, 2024Transglutaminase for reformed beef steakView More![Usage direction of bio food preservative nisin]( "Usage direction of bio food preservative nisin")
Usage direction of bio food preservative nisinJan 24, 2024Stability of nisinView More![Protein crosslinking enzyme Transglutaminase and Methylcellulose for plant based meat]( "Protein crosslinking enzyme Transglutaminase and Methylcellulose for plant based meat")
Protein crosslinking enzyme Transglutaminase and Methylcellulose for plant based meatJan 22, 2024Transglutaminase can help to improve vegan meat textureView More![Inhibition of Spore Germination and Bacterial Growth in cheese milk]( "Inhibition of Spore Germination and Bacterial Growth in cheese milk")
Inhibition of Spore Germination and Bacterial Growth in cheese milkJan 17, 2024Inhibition of Spore Germination and Bacterial Growth in cheese milkView More![Approval of Buffered Vinegar as a Food Preservative (E-267)]( "Approval of Buffered Vinegar as a Food Preservative (E-267)")
Approval of Buffered Vinegar as a Food Preservative (E-267)Jan 05, 2024The European Commission has authorised buffered vinegar as a food additive that can be used as a preservative or acidity regulator. It has been given the E-number E 267, and can be used in various types of food including mozzarella, whey cheese, canned/ bottled fruit and vegetables, fresh pasta, fresh pre-cooked pasta, and certain breads and meat preparations.View More
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