Effect of fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on selected non-volatile taste compounds in soybean protein hydrolysates-Reference-Cited by-同舟云学术

Effect of fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on selected non-volatile taste compounds in soybean protein hydrolysates

Published:2023-07 Issue: Volume:184 Page:115053
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Cao Chenchen,Sun Huaxing,Song Xueying,Zhao Mouming,Lin Weifeng,Sun Weizheng,Lin Lizhao,Li Weixin,Su Guowan

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

1. Effect of ultrasound pretreatment and Maillard reaction on structure and antioxidant properties of ultrafiltrated smooth-hound viscera proteins-sucrose conjugates;Abdelhedi;Food Chemistry,2017

2. Towards complete hydrolysis of soy flour carbohydrates by enzyme mixtures for protein enrichment: A modeling approach;Al Loman;Enzyme and Microbial Technology,2016

3. Applications of soy protein hydrolysates in the emerging functional foods: A review;Ashaolu;International Journal of Food Science and Technology,2020

4. Effects of radishes, apples, and pears on the lactic acid bacteria and nutritional and functional qualities of flavored soy sauce;Bahuguna;Foods,2020

5. Effect of different halophilic microbial fermentation patterns on the volatile compound profiles and sensory properties of soy sauce moromi;Cui;European Food Research and Technology,2014

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Co-culture of Tetragenococcus halophilus and Zygosaccharomyces rouxii to improve microbiota and metabolites in secondary fortified fermented soy sauce;Food Bioscience;2024-10

2. The potential meat flavoring derived from Maillard reaction products of rice protein isolate hydrolysate-xylose via the regulation of temperature and cysteine;Food Chemistry: X;2024-06

3. Improved umami taste of the enzymatic hydrolysate of soybean protein isolate by Corynebacterium glutamicum P-45 fermentation;Food Bioscience;2024-04

4. Isolation and identification of novel umami-enhancing peptides from fermented soybean meal hydrolysate by consecutive chromatography and UPLC–ESI–QTOF–MS/MS;Food Bioscience;2024-04

5. Effects of Fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on the Volatile Profiles of Soybean Protein Hydrolysates;Foods;2023-12-18