Biotechnology as applied to food processing makes use of microbial inoculants to enhance properties such as the taste, aroma, shelf-life, texture and nutritional value of foods.

当生物技术应用于食品加工时，主要利用微生物菌剂来强化食物的一些特性，诸如口感，香味，储存期，质感和营养价值。

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This starch has some special physical and chemical properties, added to the formula after can make food during processing and consumption has better performance.

此种淀粉具有一些特殊的理化性能，添加到食品配方中后可以使食品在加工或食用时具有更好的性能。

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This paper mainly discusses the properties, functions of microbial transglutaminase and its application in food processing and development of novel food.

本文主要论述了微生物谷氨酰胺转胺酶的性质、功能及其在食品加工工业以及开发新型食品中的应用。

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