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http://hdl.handle.net/10261/350178
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Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Campo DC | Valor | Lengua/Idioma |
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dc.contributor.author | Flores Llovera, Mónica | es_ES |
dc.contributor.author | Comes, Daniel | es_ES |
dc.contributor.author | Gamero, Amparo | es_ES |
dc.contributor.author | Belloch, Carmela | es_ES |
dc.date.accessioned | 2024-03-13T07:49:03Z | - |
dc.date.available | 2024-03-13T07:49:03Z | - |
dc.date.issued | 2024-02-23 | - |
dc.identifier.citation | Journal of Agricultural and Food Chemistry 72(9): 4897-4905 (2024) | es_ES |
dc.identifier.issn | 0021-8561 | - |
dc.identifier.other | CEX2021-001189-S | - |
dc.identifier.uri | http://hdl.handle.net/10261/350178 | - |
dc.description.abstract | The potential use of texturized pea protein in meat analogues was investigated by comparing the effects of fermentation on pea and myofibrillar pork proteins in a model system including additives, microbial starters, and proteases. Model fermentation was controlled for 15 days by a pH decrease and microbial count and free amino acid increase. Besides, volatile production and sensory properties were evaluated at the end of fermentation. Protein type affected free amino acid generation and volatile profile. Models supplemented with proteases showed an increase in amino-acid-derived compounds (branched aldehydes and alcohols) and fruity odor notes. During fermentation, protease addition significantly reduced the production of linear aldehydes (pentanal, hexanal, and octanal) in vegetal models, while pyrazine compounds were not affected. This changes in the volatile profile reduced the legume beany odor but increased the perception of toasted cereal-like notes generated by the texturization process. | es_ES |
dc.description.sponsorship | Financial support from MCIU/AEI/10.13039/501100011033 [Grants PID2021-122581OB-100 and CEX2021-001189-S to the Institute of Agrochemistry and Food Technology (IATA)–Spanish National Research Council (CSIC) as a Severo Ochoa Center of Excellence] from Spain and “European Regional Development Fund (ERDF): A Way To Make Europe” is acknowledged. | es_ES |
dc.description.sponsorship | With funding from the Spanish government through the ‘Severo Ochoa Centre of Excellence’ accreditation (CEX 2021-001189-S) | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | ACS Publications | es_ES |
dc.relation | info:eu-repo/grantAgreement/AEI//PID2021-122581OB-100 | es_ES |
dc.relation | info:eu-repo/grantAgreement/AEI//CEX 2021-001189-S | es_ES |
dc.relation.ispartof | Journal of agricultural and food chemistry | es_ES |
dc.relation.isversionof | Publisher's version | es_ES |
dc.rights | openAccess | es_ES |
dc.subject | Fermentation | es_ES |
dc.subject | Meat analogue | es_ES |
dc.subject | Off-flavor | es_ES |
dc.subject | Pea protein isolate | es_ES |
dc.subject | Plant based | es_ES |
dc.title | Fermentation of Texturized Pea Protein in Combination with Proteases for Aroma Development in Meat Analogues | es_ES |
dc.type | artículo | es_ES |
dc.identifier.doi | 10.1021/acs.jafc.3c08432 | - |
dc.description.peerreviewed | Peer reviewed | es_ES |
dc.relation.publisherversion | https://doi.org/10.1021/acs.jafc.3c08432 | es_ES |
dc.rights.license | https://creativecommons.org/licenses/by/4.0/ | es_ES |
dc.contributor.funder | Agencia Estatal de Investigación (España) | es_ES |
dc.contributor.funder | European Commission | es_ES |
dc.relation.csic | Sí | es_ES |
oprm.item.hasRevision | no ko 0 false | * |
dc.identifier.funder | http://dx.doi.org/10.13039/501100000780 | es_ES |
dc.identifier.funder | http://dx.doi.org/10.13039/501100011033 | es_ES |
dc.contributor.orcid | 0000-0002-4228-9899 | es_ES |
dc.contributor.orcid | #NODATA# | es_ES |
dc.contributor.orcid | #NODATA# | es_ES |
dc.contributor.orcid | #NODATA# | es_ES |
dc.identifier.pmid | 38394028 | - |
dc.identifier.scopus | 2-s2.0-85186227122 | - |
dc.identifier.url | https://api.elsevier.com/content/abstract/scopus_id/85186227122 | - |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 | es_ES |
item.grantfulltext | open | - |
item.fulltext | With Fulltext | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.languageiso639-1 | en | - |
item.cerifentitytype | Publications | - |
item.openairetype | artículo | - |
Aparece en las colecciones: | (IATA) Artículos |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
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Flores-JAFC2024.pdf | Published version | 5,28 MB | Adobe PDF | Visualizar/Abrir |
JAFC224-Flores_postprint.pdf | Accepted version | 2,51 MB | Adobe PDF | Visualizar/Abrir |
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