Effects of Spray Drying and Lactic Acid Fermentation on the Technological Characteristics of Yellow and Green Pea (Pisum sativum L.) Protein Products

Effects of Spray Drying and Lactic Acid Fermentation on the Technological Characteristics of Yellow and Green Pea (Pisum sativum L.) Protein Products

This research evaluates a pH-shifting and drying process for producing powdered protein products from yellow and green peas (Pisum sativum L.), aiming to enhance their technological characteristics. In the precipitation stage, lactic acid bacteria (Lactobacillus lantarum and Lactobacillus lactis) s...

Full description

Saved in:
Bibliographic Details
Main Authors: María Angeles Guraya, Antonia Miwa Iguti, Edison Paulo De Ros Triboli, Eliana Paula Ribeiro, Cecilia Accoroni, María Andrea Espósito, Pablo Antonio Torresi, María Agustina Reinheimer, Ezequiel Godoy
Format: Article
Language:English
Published: Scientific Agricultural Society of Finland 2024-12-01
Series:Agricultural and Food Science
Subjects:
Yellow pea, green pea, pH-shifting process, protein content, extraction yield, lactic acid bacteria, spray drying, encapsulant/ adjuvant agent
Online Access:https://journal.fi/afs/article/view/145290
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items