Xue-Li Pang

Physical, Volatile, and Flavour Precursor Changes in Faba Bean During Rhizopus oryzae Fermentation

Faba bean (Vicia faba L.) is increasingly recognised as a nutritious and sustainable food ingredient, although its characteristic beany and green odours can limit consumer acceptance. Fermentation offers a potential strategy to modify the sensory and functional properties of legume-based foods. In this study, faba bean...