Reduction of off-flavours and the impact on the functionalities of lentil protein isolate by acetone, ethanol, and isopropanol treatments-Reference-Cited by-同舟云学术

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Reduction of off-flavours and the impact on the functionalities of lentil protein isolate by acetone, ethanol, and isopropanol treatments

Published:2019-03 Issue: Volume:277 Page:84-95
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chang C.,Stone A.K.,Green R.,Nickerson M.T.

Funder

Saskatchewan Ministry of Agriculture Development Fund

Saskatchewan Pulse Growers

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

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3. Influence of different organic solvents on the functional and sensory properties of lupin (Lupinus angustifolius L.) proteins;Bader;LWT-Food Science and Technology,2011

4. Composition and quality of lentil (Lens culinaris Medik): A review;Bhatty;Canadian Institute of Food Science and Technology Journal,1988

5. Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products;Giri;Food Research International,2010

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2. Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review;Foods;2024-08-20

3. Biopurification using non-growing microorganisms to improve plant protein ingredients;npj Science of Food;2024-07-31

4. Exploring off‐flavour compounds in soy‐based meats: Mechanisms and removal methods;Flavour and Fragrance Journal;2024-07-19

5. Advances in sample preparation for volatile profiling of plant proteins: Fundamentals and future perspectives;Advances in Sample Preparation;2024-05

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