4.7 Article

Contribution of S. xylosus and L. sakei ssp. carnosus Fermentation to the Aroma of Lupin Protein Isolates

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Effects of branched-chain amino acids andLactobacillus plantarumCGMCC18217 on volatiles formation and textural properties of dry-cured fermented sausage

Yanqing Wang et al.

Summary: This study found that the combination of branched-chain amino acids and Lactobacillus plantarum significantly improved the hardness, cohesiveness and springiness of fermented sausages, and promoted the formation of volatile flavor compounds.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2021)

Article Food Science & Technology

Fermentation of Lupin Protein Hydrolysates-Effects on Their Functional Properties, Sensory Profile and the Allergenic Potential of the Major Lupin Allergen Lup an 1

Katharina Schlegel et al.

Summary: Treatment of lupin protein isolate with enzymatic hydrolysis and fermentation can improve foaming activity and solubility, while reducing allergen content, resulting in food ingredients with good functional properties and taste profile.

FOODS (2021)

Article Food Science & Technology

Screening of Twelve Pea (Pisum sativum L.) Cultivars and Their Isolates Focusing on the Protein Characterization, Functionality, and Sensory Profiles

Veronica Garcia Arteaga et al.

Summary: Different pea cultivars were studied for their protein extraction characteristics, which showed variations in protein yield and functional properties. However, similarities were found in the sensory profiles among different isolates with exceptions in pea-like and bitter attributes.

FOODS (2021)

Article Food Science & Technology

Sensory profile, functional properties and molecular weight distribution of fermented pea protein isolate

Veronica Garcia Arteaga et al.

Summary: Fermentation of pea protein isolate with lactic acid bacteria can alter its aroma and taste characteristics, but may reduce protein solubility and emulsifying capacity. Different strains of bacteria lead to varying taste profiles and panel preferences.

CURRENT RESEARCH IN FOOD SCIENCE (2021)

Article Food Science & Technology

Technofunctional and Sensory Properties of Fermented Lupin Protein Isolates

Katharina Schlegel et al.

FOODS (2019)

Article Chemistry, Applied

Immunoreactivity, sensory and physicochemical properties of fermented soy protein isolate

Pia Meinlschmidt et al.

FOOD CHEMISTRY (2016)

Article Food Science & Technology

Chemical composition of dehulled seeds of selected lupin cultivars in comparison to pea and soya bean

Melanie Baehr et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2014)

Article Biotechnology & Applied Microbiology

Improvement of the Aroma of Pea (Pisum sativum) Protein Extracts by Lactic Acid Fermentation

Sabrina Schindler et al.

FOOD BIOTECHNOLOGY (2012)

Article Biotechnology & Applied Microbiology

Production of volatile compounds by Lactobacillus sakei from branched chain α-keto acids

K. Amelie Gutsche et al.

FOOD MICROBIOLOGY (2012)

Article Biotechnology & Applied Microbiology

The application of staphylococci with flavour-generating potential is affected by acidification in fermented dry sausages

Frederic Ravyts et al.

FOOD MICROBIOLOGY (2010)

Article Agriculture, Multidisciplinary

Characterisation of odour-active compounds in lupin flour

Stephanie Bader et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2009)

Article Food Science & Technology

A fermented meat model system for studies of microbial aroma formation

K Tjener et al.

MEAT SCIENCE (2004)

Article Biotechnology & Applied Microbiology

Catabolism of leucine to branched-chain fatty acids in Staphylococcus xylosus

HC Beck et al.

JOURNAL OF APPLIED MICROBIOLOGY (2004)

Article Biotechnology & Applied Microbiology

Metabolite production and kinetics of branched-chain aldehyde oxidation in Staphylococcus xylosus

HC Beck et al.

ENZYME AND MICROBIAL TECHNOLOGY (2002)

Article Food Science & Technology

Growth and aroma production by Staphylococcus xylosus, S-carnosus and S-equoum -: a comparative study in model systems

AK Sondergaard et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2002)

Article Agriculture, Multidisciplinary

Aroma-active components of nonfat dry milk

Y Karagül-Yüceer et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)