Screening of a Microbial Culture Collection: Empowering Selection of Starters for Enhanced Sensory Attributes of Pea-Protein-Based Beverages-Reference-Cited by-同舟云学术

Screening of a Microbial Culture Collection: Empowering Selection of Starters for Enhanced Sensory Attributes of Pea-Protein-Based Beverages

Published:2024-07-02 Issue:28 Volume:72 Page:15890-15905
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Spaccasassi Andrea¹²,Utz Florian¹,Dunkel Andreas³,Aragao Börner Rosa⁴^ORCID,Ye Lijuan⁴,De Franceschi Filippo⁴,Bogicevic Biljana⁴,Glabasnia Arne⁴,Hofmann Thomas¹^ORCID,Dawid Corinna¹²⁵^ORCID

Affiliation:

1. Chair of Food Chemistry and Molecular and Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Strasse 34, 85354 Freising, Germany

2. TUM CREATE, 1 CREATE Way, #10-02 CREATE Tower, Singapore 138602

3. Leibniz-Institute for Food Systems Biology, Technical University of Munich, 85354 Freising, Germany

4. Nestlé Research, Société des Produits Nestlé S.A., Route du Jorat 57, CH 1000 Lausanne 26, Switzerland

5. Professorship for Functional Phytometabolomics, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Strasse 34, 85354 Freising, Germany

Funder

Nestl?

National Research Foundation Singapore

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.4c02316

Reference58 articles.

1. The Current Situation of Pea Protein and Its Application in the Food Industry

2. Molecularization of Bitter Off-Taste Compounds in Pea-Protein Isolates (Pisum sativum L.)

3. Sensomics-Assisted Aroma Decoding of Pea Protein Isolates (Pisum sativum L.)

4. Quantification and Bitter Taste Contribution of Lipids and Their Oxidation Products in Pea-Protein Isolates (Pisum sativum L.)

5. Identification of a Bitter Peptide Contributing to the Off-Flavor Attributes of Pea Protein Isolates