Technofunctional and Sensory Properties of Fermented Lupin Protein Isolates

Lupin protein isolate was fermented with eight different microorganisms to evaluate the influence on sensory profile, techno-functional properties and protein integrity. All investigated microorganisms were able to grow in lupin protein isolate. The results showed that the foaming activity in the ra...

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Detalles Bibliográficos
Autores principales: Schlegel, Katharina, Leidigkeit, Anika, Eisner, Peter, Schweiggert-Weisz, Ute
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963338/
https://www.ncbi.nlm.nih.gov/pubmed/31847102
http://dx.doi.org/10.3390/foods8120678

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963338/
https://www.ncbi.nlm.nih.gov/pubmed/31847102
http://dx.doi.org/10.3390/foods8120678

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