Nutty-like flavor production by Corynbacterium glutamicum 1220T from enzymatic soybean hydrolysate. Effect of encapsulation and storage on the nutty flavoring quality

The main objective of this study was to evaluate the ability of Corynbacterium glutamicum to produce a safe nutty like flavor from enzymatic soybean meal hydrolysate (E-SH) and to investigate the effect of encapsulation and storage on the quality of the produced nutty flavoring. C. glutamicum was in...

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Detalles Bibliográficos
Autores principales: Fadel, Hoda H.M., Lotfy, Shereen N., Asker, Mohsen M.S., Mahmoud, Manal G., Al-Okbi, Sahar Y.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2018
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6057445/
https://www.ncbi.nlm.nih.gov/pubmed/30046474
http://dx.doi.org/10.1016/j.jare.2018.01.003

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6057445/
https://www.ncbi.nlm.nih.gov/pubmed/30046474
http://dx.doi.org/10.1016/j.jare.2018.01.003

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