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Enhancing Cowpea Pickle Quality with FPPs by garethbalexd48 is a document available to read on EtoBox.

What is Enhancing Cowpea Pickle Quality with FPPs about?

This study explores the use of fermentation-promoting peptides (FPPs) to enhance the quality of cowpea pickles during fermentation and storage. The introduction of FPPs resulted in improved pH, total acidity, reduced nitrite levels, and better retention of antioxidants and texture, leading to a safer and more appealing product. The findings suggest that FPPs can be a valuable additive for producing high-quality, shelf-stable pickles, aligning with clean label trends.

Author

garethbalexd48

Language

EN