Improvement of the Aroma of Pea (Pisum sativum) Protein Extracts by Lactic Acid Fermentation

Food Biotechnology

Volumn 26, Issue 1, 2012, Pages 58-74

  Schindler, Sabrina ^a   Zelena, Kateryna ^a   Krings, Ulrich ^a   Bez, Jürgen ^b   Eisner, Peter ^b   Berger, Ralf Günter ^a  

^a LEIBNIZ UNIVERSITY HANNOVER   (Germany)

^b FRAUNHOFER INSTITUTE FOR PROCESS ENGINEERING AND PACKAGING IVV   (Germany)

Author keywords

aroma; fermentation; n hexanal; off flavor; olfactometry; pea (Pisum sativum) protein extract; Thermodesorption GC MS

Indexed keywords

AROMA; N-HEXANAL; OFF-FLAVORS; OLFACTOMETRY; PISUM SATIVUM; THERMODESORPTION-GC-MS;

ALCOHOLS; FERMENTATION; FRAGRANCES; LACTIC ACID; MASS SPECTROMETRY; ODOR REMOVAL; TEMPERATURE PROGRAMMED DESORPTION; THERMAL DESORPTION;

PROTEINS;

PISUM SATIVUM;

EID: 84858255790     PISSN: 08905436     EISSN: 15324249     Source Type: Journal    
DOI: 10.1080/08905436.2011.645939     Document Type: Article

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