Plant‐based proteinaceous snacks: Effect of fermentation and ultrasonication on end‐product characteristics

The study aimed at the development of a sufficient technology to improve sensory, textural, physical, and microbiological properties of peas snacks (Ps) using solid‐state fermentation (SSF) and submerged fermentation (SMF) with two different lactic acid bacteria (LAB) strains (Lactobacillus casei LU...

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Vydáno v:Food Sci Nutr
Hlavní autoři: Gunasekaran, Yasaswini Kooniambedu, Lele, Vita, Sakiene, Vytaute, Zavistanaviciute, Paulina, Zokaityte, Egle, Klupsaite, Dovile, Bartkevics, Vadims, Guiné, Raquel P. F., Bartkiene, Elena
Médium: Artigo
Jazyk:Inglês
Vydáno: John Wiley and Sons Inc. 2020
Témata:
Original Research
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC7500785/
https://ncbi.nlm.nih.gov/pubmed/32994936
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1705
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