Screening of aMicrobial Culture Collection: EmpoweringSelection of Starters for Enhanced Sensory Attributes of Pea-Protein-BasedBeverages

  1. Spaccasassi, Andrea
  2. Utz, Florian
  3. Dunkel, Andreas
  4. Aragao Börner, Rosa ORCID logo
  5. Ye, Lijuan
  6. De Franceschi, Filippo
  7. Bogicevic, Biljana
  8. Glabasnia, Arne
  9. Hofmann, Thomas ORCID logo
  10. Dawid, Corinna ORCID logo

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WeightNameValue
1000 Titel
  • Screening of aMicrobial Culture Collection: EmpoweringSelection of Starters for Enhanced Sensory Attributes of Pea-Protein-BasedBeverages
1000 Autor/in
  1. Spaccasassi, Andrea |
  2. Utz, Florian |
  3. Dunkel, Andreas |
  4. Aragao Börner, Rosa |
  5. Ye, Lijuan |
  6. De Franceschi, Filippo |
  7. Bogicevic, Biljana |
  8. Glabasnia, Arne |
  9. Hofmann, Thomas |
  10. Dawid, Corinna |
1000 Verlag
  • American Chemical Society
1000 Erscheinungsjahr 2024
1000 Publikationstyp
  1. Artikel |
1000 Online veröffentlicht
  • 2024-07-02
1000 Erschienen in
1000 Quellenangabe
  • 72(28):15890-15905
1000 Copyrightjahr
  • 2024
1000 Lizenz
1000 Verlagsversion
  • https://doi.org/10.1021/acs.jafc.4c02316 |
  • https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11261627/ |
1000 Publikationsstatus
1000 Begutachtungsstatus
1000 Sprache der Publikation
1000 Abstract/Summary
  • Pea-protein-based ingredients are gaining attention in the food industry due to their nutritional benefits and versatility, but their bitter, astringent, green, and beany off-flavors pose challenges. This study applied fermentation using microbial cultures to enhance the sensory qualities of pea-protein-based beverages. Using UHPLC-TOF-MS analyses along with sensory profile comparisons, microbial species such as
1000 Sacherschließung
lokal Pea Proteins/metabolism [MeSH]
lokal metabolomics
lokal Beverages/microbiology [MeSH]
lokal Pea Proteins/chemistry [MeSH]
lokal sensomics
lokal Male [MeSH]
lokal Pisum sativum/microbiology [MeSH]
lokal Flavoring Agents/chemistry [MeSH]
lokal Flavoring Agents/metabolism [MeSH]
lokal fermentation
lokal sensoproteomics
lokal sensory analysis
lokal Female [MeSH]
lokal Fermentation [MeSH]
lokal plant-based
lokal Adult [MeSH]
lokal Humans [MeSH]
lokal Pisum sativum/metabolism [MeSH]
lokal Taste [MeSH]
lokal Article
lokal Beverages/analysis [MeSH]
lokal pea protein
lokal Pisum sativum/chemistry [MeSH]
lokal flavor
lokal Chemistry and Biology of Aroma and Taste
1000 Liste der Beteiligten
  1. https://frl.publisso.de/adhoc/uri/U3BhY2Nhc2Fzc2ksIEFuZHJlYQ==|https://frl.publisso.de/adhoc/uri/VXR6LCBGbG9yaWFu|https://frl.publisso.de/adhoc/uri/RHVua2VsLCBBbmRyZWFz|https://orcid.org/0000-0003-1458-3692|https://frl.publisso.de/adhoc/uri/WWUsIExpanVhbg==|https://frl.publisso.de/adhoc/uri/RGUgRnJhbmNlc2NoaSwgRmlsaXBwbw==|https://frl.publisso.de/adhoc/uri/Qm9naWNldmljLCBCaWxqYW5h|https://frl.publisso.de/adhoc/uri/R2xhYmFzbmlhLCBBcm5l|https://orcid.org/0000-0003-4057-7165|https://orcid.org/0000-0001-5342-2600
1000 Hinweis
  • DeepGreen-ID: 6ba240dc002448c58e73fec152bba43b ; metadata provieded by: DeepGreen (https://www.oa-deepgreen.de/api/v1/), LIVIVO search scope life sciences (http://z3950.zbmed.de:6210/livivo), Crossref Unified Resource API (https://api.crossref.org/swagger-ui/index.html), to.science.api (https://frl.publisso.de/), ZDB JSON-API (beta) (https://zeitschriftendatenbank.de/api/), lobid - Dateninfrastruktur für Bibliotheken (https://lobid.org/resources/search)
1000 Label
1000 Förderer
  1. Nestlé |
  2. National Research Foundation Singapore |
1000 Fördernummer
  1. -
  2. -
1000 Förderprogramm
  1. -
  2. -
1000 Dateien
1000 Förderung
  1. 1000 joinedFunding-child
    1000 Förderer Nestlé |
    1000 Förderprogramm -
    1000 Fördernummer -
  2. 1000 joinedFunding-child
    1000 Förderer National Research Foundation Singapore |
    1000 Förderprogramm -
    1000 Fördernummer -
1000 Objektart article
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1000 @id frl:6486787.rdf
1000 Erstellt am 2024-10-03T03:38:09.752+0200
1000 Erstellt von 322
1000 beschreibt frl:6486787
1000 Zuletzt bearbeitet 2024-10-04T16:42:39.567+0200
1000 Objekt bearb. Fri Oct 04 16:42:39 CEST 2024
1000 Vgl. frl:6486787
1000 Oai Id
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