Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts

Consumer demands for plant-based products have increased in recent years. However, their consumption is still limited due to the presence of off-flavor compounds, primarily beany and green notes, which are mainly associated with the presence of aldehydes, ketones, furans, and alcohols. To overcome t...

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Detalles Bibliográficos
Autores principales: El Youssef, Cynthia, Bonnarme, Pascal, Fraud, Sébastien, Péron, Anne-Claire, Helinck, Sandra, Landaud, Sophie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7143830/
https://www.ncbi.nlm.nih.gov/pubmed/32192189
http://dx.doi.org/10.3390/foods9030349

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7143830/
https://www.ncbi.nlm.nih.gov/pubmed/32192189
http://dx.doi.org/10.3390/foods9030349

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