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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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Spring 2022
Sourdough involves the fermentation of flour with yeast and lactic acid bacteria and is increasingly capturing the interests of industrial and artisanal bakers. It modifies wheat proteins through pH-dependent proteolysis and accumulation of low molecular weight thiols, such as glutathione (GSH)....