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Bioremediation and improvement of sensorial and nutritional properties of legumes through fermentation

Bioremediation and improvement of sensorial and nutritional properties of legumes through fermentation

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Bioremediation and improvement of sensorial and nutritional properties of legumes through fermentation (Bualuang Asean chair-Thammasat University)

Goal: Legumes are a great resource in the coming food transition. Their nutritional as well as agricultural properties make them contribute by decreasing greenhouse gas emission and agriculture chemicals use. However, their sensorial properties, digestibility and the presence of some antinutritional factors can be a disadvantage for their use. In the Bualuang Asean Chair programme, researchers from Thammasat University (Thailand) and from the International lab "Tropical Bioresources & Biotechnology" (AgroSup Dijon, University of Burgundy (France) and Hanoi University of Science & Technology (Vietnam)) investigate the functionalities that lactic acid bacteria can bring to legumes during fermentation to improve sensorial, nutritional and safety properties.

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Key stages of Bioremediation and improvement of sensorial and nutritional properties of legumes through fermentation

workshop on innovation for food and agriculture transition in South East Asia

Organisation of a workshop on innovation for food and agriculture transition in South East Asia with presentation of the results of the project on leguminous fermentation and research of collaboration for further development

06 JULY 2022

sceening of efficient bacteria for bioremediation of leguminous raw materials and fermentation to produce sensorial, nutritional and sustainable products

09 JULY 2021
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