Zhao Jin

TL;DR: The results suggested that no significant beany flavor formation or mitigation was appeared after 1 day of germination, which is crucial for tailing pulse germination process to enhance the macronutrients without increasing undesirable beany Flavor.

TL;DR: Moisture adsorption isotherms showed improved water adsorptive capability after germination, while thermal properties of pulse flours changed slightly, while pasting properties varied among pulses.

TL;DR: This review comprehensively discusses the historical evolution, distribution, traditional fermentation processing, main sources and characteristics of fermented strains, flavor components, nutritional properties, and biological activities of four traditional fermented soybean foods including douchi, sufu, dajiang, and soy sauce and concludes that the establishment of scientific quality standard and innovated fermentation processing is the potential solutions to combat the issues and improve the safety of traditional fermentation products.

TL;DR: Both the activity of lipoxygenase and the free radical populations in PPIs were positively related to the overall beany-related odor.

TL;DR: Levels of DON and DON-3-G in the malts did not change significantly between the two malting dates, and the viability of Fusarium decreased in the later malting, but DON levels fell below 1.00 μg/g for only two malts.