Highlighting the Impact of Lactic-Acid-Bacteria-Derived Flavours or Aromas on Sensory Perception of African Fermented Cereals
Author:
Affiliation:
1. Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa
Abstract
Funder
National Research Foundation of South Africa
Alliance for African Partnership (AAP) as part of the Partnerships for Innovative Research in Africa
Publisher
MDPI AG
Subject
Plant Science,Biochemistry, Genetics and Molecular Biology (miscellaneous),Food Science
Link
https://www.mdpi.com/2311-5637/9/2/111/pdf
Reference74 articles.
1. Wieczorek, M.N., and Drabińska, N. (2022). Flavour generation during lactic acid fermentation of brassica vegetables—literature review. Appl. Sci., 12.
2. Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products;Smit;FEMS Microbiol. Rev.,2005
3. Macauley, H. (2015). Feeding Africa: Cereal Crops: Rice, Maize, Millet, Sorghum, Wheat, Abdou Diouf International Conference Centre.
4. Basson, G., Ali Elnaeim Elbasheir, A., and Ndiko, L. (2021). Indigenous African cereal crops can contribute to mitigation of the impact of climate change on food security. J. Oasis Agric. Sustain. Dev., 36–44.
5. Lactic acid bacteria as sensory biomodulators for fermented cereal-based beverages;Peyer;Trends Food Sci. Technol.,2016
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