Rapid Acidification and Off-Flavor Reduction of Pea Protein by Fermentation with Lactic Acid Bacteria and Yeasts.

Zipori, Dor; Hollmann, Jana; Rigling, Marina; Zhang, Yanyan; Weiss, Agnes; Schmidt, Herbert.

Afiliação

Zipori D; Department of Food Microbiology and Hygiene, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany.
Hollmann J; Department of Food Microbiology and Hygiene, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany.
Rigling M; Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstrasse 12, 70599 Stuttgart, Germany.
Zhang Y; Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstrasse 12, 70599 Stuttgart, Germany.
Weiss A; Food Microbiology, Hamburg School of Food Science, University of Hamburg, Ohnhorstsrasse 18, 22609 Hamburg, Germany.
Schmidt H; Department of Food Microbiology and Hygiene, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany.

Foods ; 13(4)2024 Feb 15.

Article em En | MEDLINE | ID: mdl-38397565