Bioprocessing with enzymes and lactic acid bacteria for production of new functional faba bean ingredients: Master's thesis

Keyphrases

• Bioprocess 100%
• Lactic Acid Bacteria 100%
• Faba Bean 100%
• Master's Thesis 100%
• Phytic Acid 44%
• Faba Bean Flour 44%
• Extrusion 33%
• Fermentation 33%
• Phytase 33%
• In Situ 22%
• Cereals 22%
• Food-grade 22%
• Addition Level 22%
• Crispness 11%
• Weissella Confusa 11%
• Extrudates 11%
• Enzyme Activity 11%
• Mechanical Properties 11%
• Nutritional Quality 11%
• Micronutrients 11%
• Technological Functionality 11%
• High Protein 11%
• Snack Foods 11%
• Amino Acid Composition 11%
• Lactobacillus Plantarum 11%
• Technological Properties 11%
• Enzyme Treatment 11%
• Oligosaccharides 11%
• Mineral Acids 11%
• Amino Acid Profile 11%
• L. Plantarum 11%
• Anti-nutritional Factors 11%
• Over 80 11%
• Lactic Acid Fermentation 11%
• Legumes 11%
• Phosphorus 11%
• Twin-screw Extruder 11%
• Protein-rich 11%
• Vicia Faba 11%
• Maillard Reaction 11%
• Leuconostoc Lactis 11%
• Extrusion Process 11%
• Nutritional Value 11%
• Bitter Taste 11%
• Food-based 11%
• Technological Quality 11%
• Rice Flour 11%
• Mineral Composition 11%
• Fermentation Technology 11%
• High Temperature Short Time 11%
• Flatulence 11%
• Breakfast Foods 11%
• In Situ Exopolysaccharide 11%
• Protein Crops 11%
• Time-to-treatment 11%

INIS

• enzymes 100%
• production 100%
• lactic acid 100%
• bacteria 100%
• beans 100%
• flour 38%
• fermentation 38%
• dextran 30%
• extrusion 30%
• food 30%
• phytic acid 30%
• values 23%
• proteins 23%
• levels 15%
• cereals 15%
• matrices 15%
• amino acids 15%
• hardness 7%
• lactobacillus 7%
• texture 7%
• storage 7%
• enzyme activity 7%
• operation 7%
• mechanical properties 7%
• rice 7%
• high temperature 7%
• doses 7%
• raw materials 7%
• yields 7%
• biological availability 7%
• crops 7%
• screws 7%
• minerals 7%
• phosphorus 7%
• oligosaccharides 7%
• mineral acids 7%
• vicia 7%

Food Science

• Lactic Acid Bacteria 100%
• Phytic Acid 100%
• Faba Bean Flour 100%
• Nutritive Value 50%
• Food Grades 50%
• Micronutrient 25%
• Lactobacillus 25%
• Rice Flour 25%
• Leuconostoc 25%
• Amino Acid 25%
• Extrudate 25%
• Weissella confusa 25%
• Crispiness 25%
• Technological Property 25%
• Bitter Taste 25%
• Anti-Nutritional Factor 25%
• Glycation 25%
• Inorganic Acid 25%
• Technological Functionality 25%
• Protein-rich 25%
• Amino Acid Profile 25%
• Technological Quality 25%
• In Situ Exopolysaccharide 25%
• High Temperature Short Time 25%