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Supervisors

1Gaenzle, Michael (Agricultural, Food, and Nutritional science)

Author / Creator / Contributor

1Xie, Jin

Subject / Keyword

1food fermentation
1plant-based cheese analogues
1sourdough bread
1taste-active metabolites
1γ-glutamyl dipeptides

Year

Collections

1Graduate and Postdoctoral Studies (GPS), Faculty of
1Graduate and Postdoctoral Studies (GPS), Faculty of/Theses and Dissertations

Languages

1English

Item type

1Thesis

Departments

1Department of Agricultural, Food, and Nutritional Science

Formation of taste-active metabolites in sourdough fermentation and the fermentation of plant-based cheese analogues
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Spring 2024

Xie, Jin

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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Formation of taste-active metabolites in sourdough fermentation and the fermentation of plant-based cheese analogues