Effect of lactic acid bacterial fermentation on amino acids and volatile compounds of pork trimming hydrolysate-Reference-Cited by-同舟云学术

Effect of lactic acid bacterial fermentation on amino acids and volatile compounds of pork trimming hydrolysate

Published:2020-06-27 Issue:1 Volume:56 Page:429-440
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Li Xinzhi¹^ORCID,Lee Pin‐Rou²³,Taniasuri Fransisca²⁴,Liu Shao‐Quan¹⁵

Affiliation:

1. Department of Food Science and Technology National University of Singapore Science Drive 3 Singapore 117543 Singapore

2. Kay Lee Pte Ltd 31 Ubi Road, #01‐05, Foodaxis Singapore 408694 Singapore

3. Occasions Catering Pte Ltd 1 Senoko Ave, #04‐05, Foodaxis Singapore 758297 Singapore

4. Performance Labs Pte Ltd 12 Marina View, #21‐03/04, Asia Square Tower 2 Singapore 018961 Singapore

5. National University of Singapore (Suzhou) Research Institute No. 377 Linquan Street, Suzhou Industrial Park Suzhou Jiangsu 215123 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14658

Reference38 articles.

1. Probiotic characterization of lactic acid bacteria isolated from fermented foods and beverage of Ladakh

2. Microarray Analysis of a Two-Component Regulatory System Involved in Acid Resistance and Proteolytic Activity in Lactobacillus acidophilus

3. The safety, technological, nutritional, and sensory challenges associated with lacto‐fermentation of meat and meat products by using pure lactic acid bacteria strains and plant‐lactic acid bacteria bioproducts;Bartkienė E.;Frontiers in Microbiology,2019

4. Flavour formation from hydrolysis of pork sarcoplasmic protein extract by a unique LAB culture isolated from Harbin dry sausage

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