Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Carmen Masiá"'
Publikováno v:
Future Foods, Vol 8, Iss , Pp 100250- (2023)
Texture and flavour development in plant-based cheese generally relies on the use of texturizing and flavouring agents. However, fermentation can be a powerful tool to improve those sensorial attributes. Twenty-four different bacterial blends with fo
Externí odkaz:
https://doaj.org/article/f3660cc327ea41a88ccb18d560980499
Publikováno v:
Foods, Vol 11, Iss 2, p 178 (2022)
The production of a fermented plant-based cheese requires understanding the behavior of the selected raw material prior to fermentation. Raw material processing affects physicochemical properties of plant protein ingredients, and it determines their
Externí odkaz:
https://doaj.org/article/8bcafe995345432dbb102651f23ebb26
Publikováno v:
Foods, Vol 10, Iss 3, p 573 (2021)
To overcome texture and flavor challenges in fermented plant-based product development, the potential of microorganisms is generating great interest in the food industry. This study examines the effect of Lactobacillus rhamnosus on physicochemical pr
Externí odkaz:
https://doaj.org/article/e50577d421b8472784b36f6f8bad339c
Publikováno v:
Foods, Vol 9, Iss 12, p 1782 (2020)
The journal retracts the article [...]
Externí odkaz:
https://doaj.org/article/eae6b68b40444d27b700f8d91edf72dd
Publikováno v:
Foods, Vol 9, Iss 9, p 1182 (2020)
Texture and flavor are currently the main challenges in the development of plant-based dairy alternatives. To overcome them, the potential of microorganisms for fermentation of plant-based raw materials is generating great interest in the food indust
Externí odkaz:
https://doaj.org/article/ab3177d0f7264283a5cde277059e328f
Publikováno v:
Masiá, C, Keshanidokht, S, Due Preisler, L, Risbo, J & Jensen, P E 2023, ' Plant lipid sources in fermented pea protein gels : Emulsion stability and gel microstructure ', LWT, vol. 182, 114890 . https://doi.org/10.1016/j.lwt.2023.114890
Lipids play an important role in cheese texture. Their quantity, type and structural characteristics can have adverse effects on product quality. In this study, sunflower oil, oleosomes, oleogel, and coconut oil, were included in pea protein emulsion
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b203d9eba815c6aa2e6a05a83d3c2fda
https://curis.ku.dk/portal/da/publications/plant-lipid-sources-in-fermented-pea-protein-gels(ff643211-2db4-47c9-9811-f247db39a9e4).html
https://curis.ku.dk/portal/da/publications/plant-lipid-sources-in-fermented-pea-protein-gels(ff643211-2db4-47c9-9811-f247db39a9e4).html
Publikováno v:
Foods
Masiá, C, Jensen, P E, Petersen, I L & Buldo, P 2022, ' Design of a Functional Pea Protein Matrix for Fermented Plant-Based Cheese ', Foods, vol. 11, no. 2, 178 . https://doi.org/10.3390/foods11020178
Foods, Vol 11, Iss 178, p 178 (2022)
Foods; Volume 11; Issue 2; Pages: 178
Masiá, C, Jensen, P E, Petersen, I L & Buldo, P 2022, ' Design of a Functional Pea Protein Matrix for Fermented Plant-Based Cheese ', Foods, vol. 11, no. 2, 178 . https://doi.org/10.3390/foods11020178
Foods, Vol 11, Iss 178, p 178 (2022)
Foods; Volume 11; Issue 2; Pages: 178
The production of a fermented plant-based cheese requires understanding the behavior of the selected raw material prior to fermentation. Raw material processing affects physicochemical properties of plant protein ingredients, and it determines their
Publikováno v:
Masiá, C, Geppel, A, Jensen, P E & Buldo, P 2021, ' Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials ', Foods, vol. 10, no. 3, 573 . https://doi.org/10.3390/foods10030573
Foods, Vol 10, Iss 573, p 573 (2021)
Foods
Volume 10
Issue 3
Foods, Vol 10, Iss 573, p 573 (2021)
Foods
Volume 10
Issue 3
To overcome texture and flavor challenges in fermented plant-based product development, the potential of microorganisms is generating great interest in the food industry. This study examines the effect of Lactobacillus rhamnosus on physicochemical pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f592a7b1e3da1db0242100728cee20b5
https://curis.ku.dk/portal/da/publications/effect-of-lactobacillus-rhamnosus-on-physicochemical-properties-of-fermented-plantbased-raw-materials(f5681f80-d989-4bc4-8078-08135d530174).html
https://curis.ku.dk/portal/da/publications/effect-of-lactobacillus-rhamnosus-on-physicochemical-properties-of-fermented-plantbased-raw-materials(f5681f80-d989-4bc4-8078-08135d530174).html