Production of process flavorings from methionine, thiamine with <scp>d</scp> ‐xylose or dextrose by direct extrusion: Physical properties and volatile profiles-Reference-Cited by-同舟云学术

Production of process flavorings from methionine, thiamine with d ‐xylose or dextrose by direct extrusion: Physical properties and volatile profiles

Published:2022-02-04 Issue:3 Volume:87 Page:895-910
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Sasanam Sirinapa¹^ORCID,Rungsardthong Vilai¹^ORCID,Thumthanaruk Benjawan¹^ORCID,Wijuntamook Sombat²,Rattananupap Vasan²,Vatanyoopaisarn Savitri¹^ORCID,Puttanlek Chureerat³^ORCID,Uttapap Dudsadee⁴^ORCID,Mussatto Solange I.⁵^ORCID

Affiliation:

1. Department of Agro‐Industrial, Food and Environmental Technology, Faculty of Applied Science, Food and Agro‐Industrial Research Center King Mongkut's University of Technology North Bangkok Bangkok Thailand

2. Mighty International Co., Ltd. Bangkok Thailand

3. Department of Biotechnology, Faculty of Engineering and Industrial Technology Silpakorn University Nakhon Pathom Thailand

4. Division of Biochemical Technology, School of Bioresources and Technology King Mongkut's University of Technology Thonburi, Bangkhuntian Bangkok Thailand

5. Department of Biotechnology and Biomedicine Technical University of Denmark, Søltofts Plads Kongens Lyngby Denmark

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16060

Reference60 articles.

1. Maillard Reaction: Investigation of the Chemical Structure of Melanoioins Synthesized from D-Xylose and Glycine Using13C and15N Specifically Labeled Reactants

2. Extrusion processing of dry beans and pulses;Berrios J. D. J.;Dry Beans and Pulses Production, Processing and Nutrition,2013

3. Evaluation of Key Aroma Compounds in Hand-Squeezed Grapefruit Juice (Citrus paradisi Macfayden) by Quantitation and Flavor Reconstitution Experiments

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