The modification of volatile and nonvolatile compounds in lupines and faba beans by substrate modulation and lactic acid fermentation to facilitate their use for legume-based beverages-A review.

Ritter, Stefan W; Gastl, Martina I; Becker, Thomas M

Ritter, Stefan W; Gastl, Martina I; Becker, Thomas M.

Afiliación

Ritter SW; Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group Raw Material Based Brewing and Beverage Technology, Freising, Germany.
Gastl MI; Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group Raw Material Based Brewing and Beverage Technology, Freising, Germany.
Becker TM; Technical University of Munich, Institute of Brewing and Beverage Technology, Research Group Raw Material Based Brewing and Beverage Technology, Freising, Germany.

Compr Rev Food Sci Food Saf ; 21(5): 4018-4055, 2022 09.

Article en En | MEDLINE | ID: mdl-35876639

Asunto(s)

Lupinus; Vicia faba; Bebidas; Fermentación; Ácido Láctico/análisis; Ácido Láctico/metabolismo; Verduras; Vicia faba/metabolismo

Palabras clave

beany aroma; faba bean; hexanal; lactic acid bacteria; lupine

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Lupinus / Vicia faba Tipo de estudio: Prognostic_studies Idioma: En Revista: Compr Rev Food Sci Food Saf Año: 2022 Tipo del documento: Article País de afiliación: Alemania Pais de publicación: Estados Unidos

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