Fermentation by lactic acid bacteria during pea protein isolation reduces undesirable flavors and changes techno-functional properties
author
Kaleda, Aleksei
Sharma, Navratan
Jakobson, Kadi
Stulova, Irina
Rosenvald, Sirli
statement of authorship
Aleksei Kaleda, Navratan Sharma, Kadi Jakobson, Irina Stulova, Sirli Rosenvald
source
Food Chemistry
publisher
Elsevier
journal volume number month
vol. 492, 1
year of publication
2025
pages
art. 145380
url
https://doi.org/10.1016/j.foodchem.2025.145380
subject term
kalorimeetria
piimhappebakterid
valgud
organoleptiline hindamine
keyword
isothermal microcalorimetry
Lactic acid bacteria
pea protein
plant protein isolation
protein fermentation
protein techno-functional properties
sensory analysis
ISSN
0308-8146
notes
Bibliogr.: 69 ref
Open Access
Open Access
scientific publication
teaduspublikatsioon
classifier
1.1
Scopus
https://www.scopus.com/sourceid/24039
https://www.scopus.com/pages/publications/105009865659?origin=resultslist
WOS
https://jcr.clarivate.com/jcr-jp/journal-profile?journal=FOOD%20CHEM&year=2024
https://www.webofscience.com/wos/woscc/full-record/WOS:001530525400001
category (general)
Agricultural and biological science
Põllumajandus- ja bioloogiateadused
Chemistry
Keemia
category (sub)
Agricultural and biological sciences. Food science
Põllumajandus- ja bioloogiateadused. Toiduteadus
Chemistry. Analytical chemistry
Keemia. Analüütiline keemia
TalTech department
keemia ja biotehnoloogia instituut
language
inglise