Towards healthy and tasty plant-based milk alternatives : food-grade microbial fermentation for improved nutritional value and flavor perception / Muzi Tangyu.

Format:

Book

Author/Creator:

Tangyu, Muzi, author.

Language:

English

Subjects (All):

Engineering--Study and teaching.

Engineering.

Physical Description:

1 online resource (195 pages)

Edition:

1st ed.

Place of Publication:

Göttingen, Germany : Cuvillier Verlag, [2023]

Contents:

Intro

Summary

Zusammenfassung

1 Introduction

1.1 General introduction

1.2 Objectives

2 Theoretical Background

2.1 Plant types

2.2 Key quality criteria of plant-based milk alternatives

2.3 Fermentation of plant materials

2.4 Mixed-culture fermentation can provide synergistic effects toenhance quality

3 Material and Methods

3.1 Microorganisms

3.2 Genome-based strain selection

3.3 Medium

3.5 Analytical methods

3.6 Data analysis

4 Results and Discussion

4.1 Genome-based selection and application of food-grademicrobes for chickpea milk fermentation towards increasing Llysinecontent

4.2 Co-cultures of Propionibacterium freudenreichii and Bacillusamyloliquefaciens cooperatively ferment sunflower seed milk tohigh levels of vitamin B12 and multiple co-benefits

4.3 Food-grade LAB upgrade the volatile aroma spectrum ofplant milks towards improved flavor and sensory perception

5 Conclusions and Outlook

6 Appendix

6.1 Abbreviations

6.2 Symbols

6.3 Supplementary data

7 References

About the Author.

Notes:

Description based on print version record.

Other Format:

Print version: Tangyu, Muzi Towards healthy and tasty plant-based milk alternatives

ISBN:

9783736967359

OCLC:

1376932931