Impact of alcohol washing on the flavour profiles, functionality and protein quality of air classified pea protein enriched flour-Reference-Cited by-同舟云学术

Impact of alcohol washing on the flavour profiles, functionality and protein quality of air classified pea protein enriched flour

Published:2020-06 Issue: Volume:132 Page:109085
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Wang Yun,Guldiken Burcu,Tulbek Mehmet,House James D.,Nickerson Michael

Funder

Saskatchewan Pulse Growers

Publisher

Elsevier BV

Subject

Food Science

Reference51 articles.

1. Official method of analysis;AOAC,2005

2. Astephen, N. (2018). Waters AccQ‐Tag method for hydolysate amino acid analysis. Retrieved from https://www.waters.com/waters/library.htm?cid=511436&lid=1520760&locale=120.

3. Changes in volatile flavour compounds in field pea cultivars as affected by storage conditions;Azarnia;International Journal of Food Science & Technology,2011

4. Volatile flavour profile changes in selected field pea cultivars as affected by crop year and processing;Azarnia;Food Chemistry,2011

5. Application of Gas Chromatography in the Analysis of Flavour Compounds in Field Peas;Azarnia,2012

Cited by 52 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Change in volatile profiles of wheat flour during maturation;Food Research International;2024-10

2. Surface activity of Lupinus angustifolius (blue lupine) seed extracts;Food Chemistry;2024-09

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

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

5. Identification of volatile and odor‐active compounds in pea protein fractions obtained by a modified extraction method using fermentation;Journal of Food Science;2024-06-14