Production of nutty-like flavour from soybean protein isolate hydrolysate pretreated or assisted by microwave irradiation: impact of encapsulation on nutty flavour quality-Reference-Cited by-同舟云学术

Production of nutty-like flavour from soybean protein isolate hydrolysate pretreated or assisted by microwave irradiation: impact of encapsulation on nutty flavour quality

Published:2021-07-22 Issue: Volume: Page:
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Abd El-Aleem Fatma Shafik,Lotfy Shereen Nazeh,Saad Rasha,Ahmed Mohamad Yehia Sayed,Fadel Hoda Hanem Mohamed

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-021-05211-4.pdf

Reference31 articles.

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3. Chilakala S, Li L, Feng Y, Xu Y (2018) Microwave-assisted enzymatic hydrolysis of DNA for mass spectrometric analysis: a new strategy for accelerated hydrolysis. Anal Biochem 546:28–34. https://doi.org/10.1016/j.ab.2018.01.027

4. Corrales CV, Lebrun M, Vaillant F, Madec MN, Lortal S, Pérez AM, Fliedel G (2017) Key odor and physicochemical characteristics of raw and roasted jicaro seeds (Crescentia alata K.H.B.). Food Res Int 96:113–120. https://doi.org/10.1016/j.foodres.2017.03.009

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