Event submissions
Published
This submission belongs to the session 2. Fermentation and sensory profiles/impact of the event The 1st International Online Conference on Fermentation
Published date
07 Nov, 2025
Academic Editor
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Alice VilelaCitation
Mian Muhammad Ahmed, Muqaddas ., Ayaz Ahmad, Syeda Maira Hamid, Muhammad Wajahat Rasool, Fermentation-Induced Modulation of Color and Taste: Linking Microbial Activity to Sensory Profiles, in Proceedings of The 1st International Online Conference on Fermentation, 12 November–13 November 2025, MDPI: Basel, Switzerland
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Fermentation-Induced Modulation of Color and Taste: Linking Microbial Activity to Sensory Profiles
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Muqaddas . 1
Ayaz Ahmad 2
Mian Muhammad Ahmed 3
Syeda Maira Hamid 3
Muhammad Wajahat Rasool 4
1. College of Food Science and Engineering, Tarim University, Alar, Xinjiang, 843300, China
2. College of Life Science and Technology, Tarim University, Alar, Xinjiang, 843300, China
3. College of Life Science and Technology, Tarim University, Alar, Xinjiang, 843300, China
4. Institute of Agronomy, Bahauddin Zakariya University , Multan, Pakistan
Abstract
Keywords
Fermentation
Microbial Activity
Sensory Profiles
Color Modulation
Taste Enhancement