Mitigating Off-Flavors of Plant-Based Proteins-Reference-Cited by-同舟云学术

Mitigating Off-Flavors of Plant-Based Proteins

Published:2021-08-03 Issue:32 Volume:69 Page:9202-9207
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Mittermeier-Kleßinger Verena Karolin¹,Hofmann Thomas¹^ORCID,Dawid Corinna¹²^ORCID

Affiliation:

1. Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, D-85354 Freising, Germany

2. Bavarian Center for Biomolecular Mass Spectrometry, Technical University of Munich, D-85354 Freising, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c03398

Reference37 articles.

1. Food and Agriculture Organization of the United Nations (FAO). Dietary Protein Quality Evaluation in Human Nutrition, 92nd ed. FAO: Rome, Italy, 2013.

2. Lipinski, B.; Hanson, C.; Lomax, J.; Kitinoja, L.; Waite, R.; Searchinger, T. Reducing Food Loss and Waste; World Resources Institute (WRI): Washington, D.C., 2013; http://www.worldresourcesreport.org/.

3. From Underutilized Side-Streams to Hybrid Food Ingredients for Health

4. World Health Organization (WHO). Noncommunicable Diseases Progress Monitor; WHO: Geneva, Switzerland, 2015; https://www.who.int/nmh/publications/ncd-progress-monitor-2015/en/.

5. Pulse proteins: Processing, characterization, functional properties and applications in food and feed

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