| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543202 | Food Chemistry | 2011 | 8 Pages |
Abstract
⺠Lupin protein extracts possess favourable nutritional and functional properties. ⺠Green/beany off-flavours restrict their application in food formulations. ⺠Lactic fermentation was demonstrated to change the aroma profile of protein extracts. ⺠The off-flavour was reduced and/or masked by newly formed compounds.
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Authors
Sabrina Schindler, Maximilian Wittig, Kateryna Zelena, Ulrich Krings, Jürgen Bez, Peter Eisner, Ralf G. Berger,