Effect of fermentation time on the nutritional properties of pea protein-enriched flour fermented by Aspergillus oryzae and Aspergillus niger

Cereal Chemistry

Volumn 97, Issue 1, 2020, Pages 104-113

  Kumitch, Hayley M ^a   Stone, Andrea ^a   Nosworthy, Matthew G ^b   Nickerson, Michael T ^a   House, James D ^b,c   Korber, Darren R ^a   Tanaka, Takuji ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

^b UNIVERSITY OF MANITOBA   (Canada)

^c UNIVERSITY OF MANITOBA   (Canada)

Author keywords

bioactive compounds; pea protein enriched flour; protein quality; solid state fermentation

Indexed keywords

ASPERGILLUS; FERMENTATION; NUTRITION; PROTEINS;

ASPERGILLUS ORYZAE; BIOACTIVE COMPOUNDS; FERMENTATION TIME; IN-VITRO; NUTRITIONAL PROPERTIES; PEA PROTEIN-ENRICHED FLOUR; PEA PROTEINS; PROTEIN QUALITY; SOLID-STATE FERMENTATION; VITRO PROTEIN DIGESTIBILITY;

AMINO ACIDS;

EID: 85075535308     PISSN: 00090352     EISSN: 19433638     Source Type: Journal    
DOI: 10.1002/cche.10234     Document Type: Article

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