fermentation

Shiitake mycelium fermentation improves digestibility, nutritional value, flavor and functionality of plant proteins

Clark, Anthony J., Bhupendra K. Soni, Brendan Sharkey, Terry Acree, Edward Lavin, Hannah M. Bailey, Hans H. Stein, Ashley Han, Marc Elie, Marina Nadal. 2022. Shiitake mycelium fermentation improves digestibility, nutritional value, flavor and functionality of plant proteins. LWT - Food Science and Technology 156 (2022) 113065. doi.org/10.1016/j.lwt.2021.113065.

Keywords: 
Plant-protein, Digestibility, fermentation, Mycelium, Shiitake
Authors: 
Clark, Soni, Sharkey, Acree, Lavin, Bailey, Stein, Han, Elie, Nadal
Publication Type: 
Peer-reviewed journal articles

Enzymatic hydrolysis and fermentation of soy flour to produce ethanol and soy protein concentrate with increased polyphenols

Agrawal, Ruchir M., Michael J. Miller, Vijay Singh, Hans H. Stein, Pawan S. Takhar. 2022. Enzymatic hydrolysis and fermentation of soy flour to produce ethanol and soy protein concentrate with increased polyphenols. J. Am. Oil Chem. Soc.: 1–13. DOI: 10.1002/aocs.12573. Link to full text .

Keywords: 
enzymatic hydrolysis, ethanol, fermentation, raffinose, Soy protein concentrate
Authors: 
Agrawal, Miller, Singh, Stein, Takhar
Publication Type: 
Peer-reviewed journal articles