Exploring the Impact of Solid-State Fermentation on Fava Bean Flour: A Comparative Study of <i>Aspergillus oryzae</i> and <i>Rhizopus oligosporus</i>

Fava bean (<i>Vicia faba</i> L.) is a protein-rich pulse with high nutritional value, but its functional and sensory characteristics limit its application in foods. Solid-state fermentation (SSF) can modify the composition of plant proteins, modulate its functionality, and enhance the se...

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發表在:	Foods
Main Authors:	Ophélie Gautheron, Laura Nyhan, Maria Garcia Torreiro, Ali Zein Alabiden Tlais, Claudia Cappello, Marco Gobbetti, Andreas Klaus Hammer, Emanuele Zannini, Elke K. Arendt, Aylin W. Sahin
格式:	Article
語言:	英语
出版:	MDPI AG 2024-09-01
主題:	aroma metabolites nutrition techno-functionalities antinutritional factors fava bean flour
在線閱讀:	https://www.mdpi.com/2304-8158/13/18/2922