Effect of Revtech thermal processing on volatile organic compounds and chemical characteristics of split yellow pea ( Pisum sativum L.) flour-Reference-Cited by-同舟云学术

Effect of Revtech thermal processing on volatile organic compounds and chemical characteristics of split yellow pea ( Pisum sativum L.) flour

Published:2021-09-17 Issue:10 Volume:86 Page:4330-4353
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Fahmi Ronak¹²,Ryland Donna¹,Sopiwnyk Elaine³,Malcolmson Linda⁴,Shariati‐Ievari Shiva²,McElrea April²,Barthet Veronique⁵,Blewett Heather¹²⁶,Aliani Michel¹²^ORCID

Affiliation:

1. Department of Food and Human Nutritional Sciences University of Manitoba Winnipeg Canada

2. The Canadian Centre for Agri‐Food Research in Health and Medicine (CCARM) Winnipeg Canada

3. Canadian International Grains Institute (Cigi) Winnipeg Canada

4. Warburton Foods Ltd. Saint Francois Xavier Brandon Canada

5. Grain Research Laboratory Canadian Grain Commission Winnipeg Canada

6. Morden Research and Development Centre Agriculture and Agri‐Food Canada Morden Canada

Funder

Saskatchewan Pulse Growers

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15913

Reference131 articles.

1. Dietary flavonols and flavonol-rich foods intake and the risk of breast cancer

2. Precursors of Chicken Flavor. II. Identification of Key Flavor Precursors Using Sensory Methods

3. Legumes as a source of natural antioxidants

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