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Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review
Download2016-11-01
Zhao, Cindy J., Schieber, Andreas, Gänzle, Michael G.
Fermented foods are valued for their rich and complex odour and taste. The metabolic activity of food-fermenting microorganisms determines food quality and generates odour and taste compounds. This communication reviews the formation of taste-active amino acids, amino acid derivatives and...
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Formation of taste-active metabolites in sourdough fermentation and the fermentation of plant-based cheese analogues
DownloadSpring 2024
Fermentation is an oldest and effective method to generate taste-active compounds which contribute to food taste. The aim of this PhD dissertation was to investigate the synthetic mechanism of taste-active γ-glutamyl dipeptides during sourdough fermentation and the fermentation of plant-based...
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