Hochschulschrift
Towards healthy and tasty plant-based milk alternatives : food-grade microbial fermentation for improved nutritional value and flavor perception
- Alternative title
-
Food-grade microbial fermentation for healthy and tasty plant-based milk alternatives
- Location
-
Deutsche Nationalbibliothek Frankfurt am Main
- ISBN
-
9783736977358
3736977352
- Dimensions
-
21 cm
- Extent
-
XII, 175 Seiten
- Edition
-
1. Auflage
- Language
-
Englisch
- Notes
-
Illustrationen, Diagramme
Universität des Saarlandes, Dissertation, 2022
- Bibliographic citation
-
Hochschulschriften ; Band 9
- Keyword
-
Kichererbse
Pflanzliche Milch
Lysin
Anreicherung
Fermentation
Sonnenblumenkern
Pflanzliche Milch
Vitamin B12
Anreicherung
Fermentation
- Event
-
Veröffentlichung
- (where)
-
Göttingen
- (who)
-
Cuvillier Verlag
- (when)
-
2023
- Creator
- Contributor
- Table of contents
- Rights
-
Bei diesem Objekt liegt nur das Inhaltsverzeichnis digital vor. Der Zugriff darauf ist unbeschränkt möglich.
- Last update
-
11.06.2025, 1:35 PM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Object type
- Hochschulschrift
Associated
- Tangyu, Muzi
- Eric Cuvillier. Firma
- Cuvillier Verlag
Time of origin
- 2023
Other Objects (12)
Fermentation of plant-based milk alternatives for improved flavour and nutritional value
Towards healthy and tasty plant-based milk alternatives : food-grade microbial fermentation for improved nutritional value and flavor perception
Advancing methods for comparative nutritional LCA of milk and plant-based milk substitutes
Integration of oleaginous yeast-produced lipids into plant-based milk alternatives
Potential renal acid load of non-dairy plant-based milk alternatives
Dairy and Plant-Based Milks: Implications for Nutrition and Planetary Health
Evaluation of Physicochemical and Glycaemic Properties of Commercial Plant-Based Milk Substitutes
Essential and Non-essential Trace Elements in Milks and Plant-Based Drinks
Inactivation of thermo-resistant bacteriophages causing fermentation failure and flavor deficiency
Milk proteins : nutritional, clinical, functional and technological aspects
Feeding climate and biodiversity goals with novel plant-based meat and milk alternatives
Characterization of plant-based alternative products with consideration of qualitative and nutritional aspects
Fermentation of plant-based milk alternatives for improved flavour and nutritional value
Towards healthy and tasty plant-based milk alternatives : food-grade microbial fermentation for improved nutritional value and flavor perception
Advancing methods for comparative nutritional LCA of milk and plant-based milk substitutes
Integration of oleaginous yeast-produced lipids into plant-based milk alternatives
Potential renal acid load of non-dairy plant-based milk alternatives
Dairy and Plant-Based Milks: Implications for Nutrition and Planetary Health
Evaluation of Physicochemical and Glycaemic Properties of Commercial Plant-Based Milk Substitutes
Essential and Non-essential Trace Elements in Milks and Plant-Based Drinks
Inactivation of thermo-resistant bacteriophages causing fermentation failure and flavor deficiency
Milk proteins : nutritional, clinical, functional and technological aspects
Feeding climate and biodiversity goals with novel plant-based meat and milk alternatives
Characterization of plant-based alternative products with consideration of qualitative and nutritional aspects
Fermentation of plant-based milk alternatives for improved flavour and nutritional value
Towards healthy and tasty plant-based milk alternatives : food-grade microbial fermentation for improved nutritional value and flavor perception
Advancing methods for comparative nutritional LCA of milk and plant-based milk substitutes
Integration of oleaginous yeast-produced lipids into plant-based milk alternatives
Potential renal acid load of non-dairy plant-based milk alternatives
Dairy and Plant-Based Milks: Implications for Nutrition and Planetary Health
Evaluation of Physicochemical and Glycaemic Properties of Commercial Plant-Based Milk Substitutes
Essential and Non-essential Trace Elements in Milks and Plant-Based Drinks
Inactivation of thermo-resistant bacteriophages causing fermentation failure and flavor deficiency
Milk proteins : nutritional, clinical, functional and technological aspects
Feeding climate and biodiversity goals with novel plant-based meat and milk alternatives