In vitro protein digestibility and physico‐chemical properties of lactic acid bacteria fermented beverages enriched with plant proteins-Reference-Cited by-同舟云学术

In vitro protein digestibility and physico‐chemical properties of lactic acid bacteria fermented beverages enriched with plant proteins

Published:2021-07-31 Issue:9 Volume:86 Page:4172-4182
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Manus Johanne¹,Millette Mathieu²,Uscanga Blanca R. Aguilar³,Salmieri Stéphane¹,Maherani Behnoush¹,Lacroix Monique¹^ORCID

Affiliation:

1. Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Center, INRS Armand‐Frappier Health & Biotechnology Centre, Institute of Nutraceutical and Functional Foods Laval Québec Canada

2. Bio‐K+, a Kerry company Preclinical Research division Laval Québec Canada

3. Research Laboratory of Industrial Microbiology. Centro Universitario de Ciencias Exactas e Ingenierías Universidad de Guadalajara Guadalajara Jalisco Mexico

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15859

Reference72 articles.

1. Tannins and Their Complex Interaction with Different Organic Nitrogen Compounds and Enzymes: Old Paradigms versus Recent Advances

2. Functional properties of fermented milk produced with plant proteins

3. Effect of fermentation on the in vitro protein digestibility of pearl millet

4. OPTIMIZED LACTOBACILLUS PLANTARUM LP6 SOLID-STATE FERMENTATION AND PROTEOLYTIC HYDROLYSIS IMPROVE SOME NUTRITIONAL ATTRIBUTES OF SOYBEAN PROTEIN MEAL

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