Impact of temperature and water activity on the aroma composition and flavor stability of pea (Pisum sativum) protein isolates during storage-Reference-Cited by-同舟云学术

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Impact of temperature and water activity on the aroma composition and flavor stability of pea (Pisum sativum) protein isolates during storage

Published:2020 Issue:9 Volume:11 Page:8309-8319
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Mehle Hannah¹²³⁴,Paravisini Laurianne¹²³⁴^ORCID,Peterson Devin G.¹²³⁴^ORCID

Affiliation:

1. Department of Food Science and Technology

2. The Ohio State University

3. Columbus

4. USA

Abstract

Flavor stability of pea protein isolates (PPIs) during storage was investigated.

Funder

Ohio State University

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/D0FO01100B

Reference59 articles.

1. Allied Market Research , Pea Protein Market Size and Share, Industry Trends, 2025, https://www.alliedmarketresearch.com/pea-protein-market

2. Mintel , https://reports.mintel.com/display/919520/

3. Review of the health benefits of peas (Pisum sativumL.)

4. Mintel , https://reports.mintel.com/display/860227/

5. World Resources Institute , http://www.wri.org/blog/2016/04/sustainable-diets-what-you-need-know-12-charts

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