Storage Stability of a Fermented Probiotic Beverage Enriched with Cricket Protein Hydrolysates-Reference-Cited by-同舟云学术

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Storage Stability of a Fermented Probiotic Beverage Enriched with Cricket Protein Hydrolysates

Published:2022-09-15 Issue:11 Volume:15 Page:2587-2600
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Dridi Chaima,Millette Mathieu,Aguilar Blanca,Salmieri Stephane,Lacroix Monique

Funder

Quebec Ministry of Economy and Innovation

Natural Sciences and Engineering Research Council of Canada

Quebec Ministry of Agriculture, Fisheries and Food

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11947-022-02900-6.pdf

Reference73 articles.

1. Adekunte, A. O., Tiwari, B. K., Cullen, P. J., Scannell, A. G. M., & O’Donnell, C. P. (2010). Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice. Food Chemistry, 122(3), 500–507. https://doi.org/10.1016/j.foodchem.2010.01.026

2. Afify, A.E.-M.M.R., El-Beltagi, H. S., Abd El-Salam, S. M., & Omran, A. A. (2012). Protein solubility, digestibility and fractionation after germination of sorghum varieties. PLoS ONE, 7(2), e31154. https://doi.org/10.1371/journal.pone.0031154

3. Ainis, W. N., Ersch, C., & Ipsen, R. (2018). Partial replacement of whey proteins by rapeseed proteins in heat-induced gelled systems: Effect of pH. Food Hydrocolloids, 77, 397–406. https://doi.org/10.1016/j.foodhyd.2017.10.016

4. Akin, Z., & Ozcan, T. (2017). Functional properties of fermented milk produced with plant proteins. LWT, 86, 25–30. https://doi.org/10.1016/j.lwt.2017.07.025

5. Alves, A. C., & Tavares, G. M. (2019). Mixing animal and plant proteins: Is this a way to improve protein techno-functionalities? Food Hydrocolloids, 97, 105171. https://doi.org/10.1016/j.foodhyd.2019.06.016

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3. Sourcing, Use of Biopeptides, and Active Protein Hydrolysates as a Positive Response to Green Politics in the World—Current State and Challenges: A Review;Food and Bioprocess Technology;2024-03-28

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