Lactic acid bacteria as sensory biomodulators for fermented cereal-based beverages

Trends in Food Science and Technology

Volumn 54, Issue , 2016, Pages 17-25

  Peyer, Lorenzo C ^a   Zannini, Emanuele ^a   Arendt, Elke K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Cereal beverages; Flavour production; Lactic acid bacteria; Pyruvate metabolism; Textural modification

Indexed keywords

BACTERIA; BEVERAGES; FERMENTATION; FOOD PROCESSING; FOOD PRODUCTS; FUNCTIONAL FOOD; LACTIC ACID;

BIOCHEMICAL MECHANISMS; CEREAL-BASED BEVERAGES; LACTIC ACID BACTERIA; PRODUCT ENHANCEMENTS; PYRUVATE METABOLISM; RHEOLOGICAL PROPERTY; TECHNOLOGICAL CONDITIONS; TEXTURAL MODIFICATIONS;

CEREAL PRODUCTS;

EID: 84971330963     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2016.05.009     Document Type: Review

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