Patterns of biogenic amine during broad bean paste fermentation: Microbial diversity and functionality via Bacillus bioaugmentation.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12225
Abstract: BACKGROUND Broad bean paste is a high-nitrogen and salt traditional Chinese condiment, which triggers biosynthesis of nitrogen hazards like biogenic amines (BA). Mechanisms of association and applied research of functional safety and community assembly within… read more here.
Keywords: bean paste; fermentation; broad bean; bacillus ... See more keywords
Characterization of key aroma compounds in pixian broad bean paste through the molecular sensory science technique
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.111743
Abstract: Abstract The Pixian broad bean paste (PBBP) is widely welcomed by consumers in China due to its unique aroma. The objective of this study was to characterize the key aroma of PBBP. The aromas of… read more here.
Keywords: aroma; pbbp; broad bean; pixian broad ... See more keywords
Comprehensive Identification of Short and Medium-Sized Peptides from Pixian Broad Bean Paste Protein Hydrolysates Using UPLC-Q-TOF-MS and UHPLC-Q Exactive HF-X.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.2c02487
Abstract: Pixian broad bean paste (PBBP) is an indispensable food widely used in many East Asian countries, yet the knowledge about bioactive peptides released from parent proteins by enzymatic hydrolysis is limited. A total of 4867… read more here.
Keywords: sized peptides; broad bean; bean paste; pixian broad ... See more keywords
Revealing the Secret of Umami Taste of Peptides Derived from Fermented Broad Bean Paste.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.2c09178
Abstract: To understand the umami taste of fermented broad bean paste (FBBP) and explore the umami mechanism, eight peptides (PKALSAFK, NKHGSGK, SADETPR, EIKKAALDANEK, DALAHK, LDDGR, and GHENQR) were separated and identified via ultrafiltration, RP-HPLC, and UPLC-QTOF-MS/MS… read more here.
Keywords: broad bean; bean paste; revealing secret; taste ... See more keywords
Double-nozzle 3D-printed bean paste buns: Effect of filling ratio and microwave heating time.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of texture studies"
DOI: 10.1111/jtxs.12765
Abstract: With the aggravation of the global aging process, more and more elderly people are facing the problem of dysphagia. The advantages of three-dimensional (3D) printing in making chewy food are increasingly prominent. In this study,… read more here.
Keywords: ratio microwave; time; filling ratio; bean paste ... See more keywords
Sensory and Volatile Compounds Characteristics of the Sauce in Bean Paste Fish Treated with Ultra-High-Pressure and Representative Thermal Sterilization
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods12010109
Abstract: This study investigated the differences between three sterilized samples to reveal the unique aroma characteristics of the sauce in bean paste fish by multiple analysis methodologies. Samples were subjected to pasteurized (PS), high-temperature sterilization (HTS),… read more here.
Keywords: characteristics sauce; ultra high; bean paste; paste fish ... See more keywords