Impact of in situ produced exopolysaccharides on rheology and texture of fava bean protein concentrate

Food Research International

Volumn 115, Issue , 2019, Pages 191-199

  Xu, Yan ^a   Coda, Rossana ^a   Holopainen Mantila, Ulla ^b   Laitila, Arja ^b   Katina, Kati ^a   Tenkanen, Maija ^a  

^a UNIVERSITY OF HELSINKI   (Finland)

^b VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

Author keywords

Dextran; Exopolysaccharides; Fava bean protein; Fermentation; Lactic acid bacteria; Rheology; Texture

Indexed keywords

BACTERIA; COST EFFECTIVENESS; DEXTRAN; ELASTICITY; FERMENTATION; LACTIC ACID; METABOLITES; POLYSACCHARIDES; RHEOLOGY; SUGAR (SUCROSE); TEXTURES;

CONFOCAL LASER SCANNING MICROSCOPY; COST EFFECTIVE; DENSER STRUCTURE; EXOPOLYSACCHARIDES; LACTIC ACID BACTERIA; PROTEIN CONCENTRATES; TEXTURAL PARAMETERS; TEXTURAL PROPERTIES;

PROTEINS;

ACETIC ACID; DEXTRAN; LACTIC ACID; MANNITOL; POLYSACCHARIDE; SUCROSE;

FABACEAE; FERMENTATION; FLOW KINETICS; LACTOBACILLALES; LEUCONOSTOC; METABOLISM; PH; VICIA FABA; WEISSELLA;

ACETIC ACID; DEXTRANS; FABACEAE; FERMENTATION; HYDROGEN-ION CONCENTRATION; LACTIC ACID; LACTOBACILLALES; LEUCONOSTOC; MANNITOL; POLYSACCHARIDES; RHEOLOGY; SUCROSE; VICIA FABA; WEISSELLA;

EID: 85052819451     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2018.08.054     Document Type: Review

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