The binding of the flavour of lactones by soya protein, amino acids and casein

International Journal of Food Science and Technology

Volumn 42, Issue 2, 2007, Pages 165-174

  Gkionakis, George A ^a   Taylor, Keith David Anthony ^b   Ahmad, John ^b   Heliopoulos, George ^a  

^a UNIVERSITY OF LINCOLN   (United Kingdom)

^b UNIVERSITY OF WEST ATTICA   (Greece)

Author keywords

Amino acids; Casein; Flavour binding; Gas chromatography; Headspace analysis; Infrared spectroscopy; Lactones; Mass spectrometry; Solid phase microextraction; Soya protein

Indexed keywords

GLYCINE MAX; INSECTIVORA;

EID: 33846893240     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01184.x     Document Type: Article

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