Protease/peptidase (Flavourzyme) pretreatment on palm kernels improves the aroma of resultant palm kernel oil after kernel roasting-Reference-Cited by-同舟云学术

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Protease/peptidase (Flavourzyme) pretreatment on palm kernels improves the aroma of resultant palm kernel oil after kernel roasting

Published:2017-03-15 Issue:8 Volume:119 Page:1600460
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Zhang Wencan¹,Zhao Fangju²,Yang Tiankui²,Liu Shaoquan¹³

Affiliation:

1. Food Science and Technology Programme, Department of ChemistryNational University of SingaporeSingaporeSingapore

2. Wilmar (Shanghai) Biotechnology Research and Development Center Co., LtdShanghaiP. R. China

3. National University of Singapore (Suzhou) Research InstituteSuzhouJiangsuP. R. China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201600460

Reference35 articles.

1. Palm oil and palm kernel oil

2. Palm and Palm Kernel Oil Production and Processing in Malaysia and Indonesia

3. Volatile aroma compounds of raw and roasted palm kernel

4. Changes in volatiles of palm kernel oil before and after kernel roasting

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1. Pre-treatment of coconut kernels by proteases to modulate the flavour of coconut oil;Food Bioscience;2022-08

2. Effect of oilseed roasting on the quality, flavor and safety of oil: A comprehensive review;Food Research International;2021-12

3. Effects of date (Phoenix dactylifera L.) kernel essential oil on growth performance and innate immunoassay in rainbow trout (Oncorhynchus mykiss) juveniles;Israeli Journal of Aquaculture - Bamidgeh;2021-11-13

4. Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products;Food Research International;2020-06

5. Aroma modulation of vegetable oils—A review;Critical Reviews in Food Science and Nutrition;2019-03-01

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