Plant‐based proteinaceous snacks: Effect of fermentation and ultrasonication on end‐product characteristics-Reference-Cited by-同舟云学术

Plant‐based proteinaceous snacks: Effect of fermentation and ultrasonication on end‐product characteristics

Published:2020-08-03 Issue:9 Volume:8 Page:4746-4756
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Gunasekaran Yasaswini Kooniambedu¹,Lele Vita¹,Sakiene Vytaute¹,Zavistanaviciute Paulina¹,Zokaityte Egle¹,Klupsaite Dovile¹^ORCID,Bartkevics Vadims²³,Guiné Raquel P. F.⁴,Bartkiene Elena¹^ORCID

Affiliation:

1. Lithuanian University of Health Sciences Kaunas Lithuania

2. Centre of Food Chemistry University of Latvia Riga Latvia

3. Institute of Food Safety Animal Health and Environment BIOR Riga Latvia

4. Departamento de Indústrias Alimentares, Quinta da Alagoa, Estrada de Nelas Centro de Estudos em Recursos Naturais e Ambiente, Instituto Politécnico de Viseu Ranhados Viseu Portugal

Funder

SOURDOugh biotechnology network towards novel, healthier and sustainable food and bIoproCesseS

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1705

Reference39 articles.

1. Effect of isolation techniques on the characteristics of pigeon pea (Cajanus cajan ) protein isolates

2. The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution

3. Improvement of the antimicrobial activity of lactic acid bacteria in combination with berries/fruits and dairy industry by‐products