Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing (Englisch)
- Neue Suche nach: Rizzello, Carlo G.
- Neue Suche nach: Coda, Rossana
- Neue Suche nach: Wang, Yaqin
- Neue Suche nach: Verni, Michela
- Neue Suche nach: Kajala, Ilkka
- Neue Suche nach: Katina, Kati
- Neue Suche nach: Laitila, Arja
- Weitere Informationen zu Laitila, Arja:
- https://orcid.org/0000-0002-7099-5803
- Neue Suche nach: Rizzello, Carlo G.
- Neue Suche nach: Coda, Rossana
- Neue Suche nach: Wang, Yaqin
- Neue Suche nach: Verni, Michela
- Neue Suche nach: Kajala, Ilkka
- Neue Suche nach: Katina, Kati
- Neue Suche nach: Laitila, Arja
In:
International Journal of Food Microbiology
;
302
;
24-34
;
2018
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ISSN:
- Aufsatz (Zeitschrift) / Elektronische Ressource
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Titel:Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing
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Beteiligte:Rizzello, Carlo G. ( Autor:in ) / Coda, Rossana ( Autor:in ) / Wang, Yaqin ( Autor:in ) / Verni, Michela ( Autor:in ) / Kajala, Ilkka ( Autor:in ) / Katina, Kati ( Autor:in ) / Laitila, Arja ( Autor:in )
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Erschienen in:International Journal of Food Microbiology ; 302 ; 24-34
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Verlag:
- Neue Suche nach: Elsevier B.V.
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Erscheinungsdatum:04.08.2018
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Format / Umfang:11 pages
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ISSN:
-
DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:ANF , antinutritional factors , E3403 , faba bean dough fermented with Weissella confusa VTT E-143403 , E3483 , faba bean dough fermented with Pediococcus pentosaceus VTT E-153483 , E3484 , faba bean dough fermented with Leuconostoc kimchii VTT E-153484 , E3485 , faba bean dough fermented with Weissella cibaria VTT E-153485 , EPS , exopolysaccharides , FAA , free amino acids , FQ , fermentation quotient , IF , dough from irradiated faba bean flour , IVPD , in vitro protein digestibility , LAB , lactic acid bacteria , L-DOPA , L-3,4-dihydroxyphenylalanine , ME , methanolic extract , NF , dough from native faba bean flour , TTA , total titratable acidity , WSE , water/salt-soluble extracts , Lactic acid bacteria , Dextrans , Faba bean fermentation
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Datenquelle:
Inhaltsverzeichnis – Band 302
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