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
Characteristics of microbial community and aroma compounds in traditional fermentation of Pixian broad bean paste as compared to industrial fermentation
Sign Up to like & getrecommendations! Published in 2017 at "International Journal of Food Properties"
DOI: 10.1080/10942912.2017.1373358
Abstract: ABSTRACT Traditionally fermented Pixian broad bean paste (PBP) is a traditional condiment in China and is recognized to have superior quality than the industrially fermented. This work aimed to identify the dominant microbes and unique… read more here.
Keywords: aroma compounds; traditionally fermented; fermentation; fermented pbp ... See more keywords