The role of fermentation with lactic acid bacteria in quality and health effects of plant‐based dairy analogues
E Erem, M Kilic‐Akyilmaz - … Reviews in Food Science and Food …, 2024 - Wiley Online Library
The modern food industry is undergoing a rapid change with the trend of production of plant‐
based food products that are more sustainable and have less impact on nature. Plant‐based …
based food products that are more sustainable and have less impact on nature. Plant‐based …
Activation of microbial community and enhancement of quality by inoculating Zygosaccharomyces rouxii during the post-fermentation stage of Doubanjiang
D Yan, Q Qi, L Liu, L Feng, P Deng, Z Chen… - Food Research …, 2024 - Elsevier
The prolonged post-fermentation stage of Doubanjiang imparts unique flavors but may
reduce microbial vitality and increase contamination, affecting quality. This study …
reduce microbial vitality and increase contamination, affecting quality. This study …
[HTML][HTML] Assessing the impact of bacterial blends, crosslinking enzyme and storage times on volatile and non-volatile compound production in fermented pea protein …
Pea protein is a promising ingredient for plant-based cheese production but has poor
consumer acceptance due to intrinsic beany flavors. Fermentation could potentially …
consumer acceptance due to intrinsic beany flavors. Fermentation could potentially …
[HTML][HTML] Multiphasic and mixture lactic acid bacteria screening approach for the removal of antinutrients and off-flavors present in a pea, oat and potato blend
GES Molina, G Ras, G Barone… - Food Research …, 2024 - Elsevier
The antinutrients and off-flavors present in plant-based foods are some of the major
organoleptic and consumer acceptance drawbacks considered when developing plant …
organoleptic and consumer acceptance drawbacks considered when developing plant …
[HTML][HTML] Isolation and characterization of plant-based lactic acid bacteria from spontaneously fermented foods using a new modified medium
The development of starter cultures tailored to different plant-based materials plays a crucial
role in achieving better fermented plant-based dairy alternatives (PBDA). Therefore, the …
role in achieving better fermented plant-based dairy alternatives (PBDA). Therefore, the …
Co-cultivos de bacterias lácticas como mecanismo de biopreservación de alimentos
A Delgado Vázquez - 2024 - crea.ujaen.es
[ES] Este trabajo de investigación explora el uso de co-cultivos de bacterias ácido lácticas
(BAL) como una estrategia innovadora de biopreservación en la industria alimentaria. La …
(BAL) como una estrategia innovadora de biopreservación en la industria alimentaria. La …