Effects of soy protein isolate, acid-hydrolysed vegetable protein and glucose on the volatile components of extruded wheat starch

Food Chemistry

Volumn 104, Issue 4, 2007, Pages 1522-1538

  Solina, Marica ^a   Johnson, Robert L ^b   Whitfield, Frank B ^b  

^a UNIVERSITY OF WESTERN SYDNEY   (Australia)

^b CSIRO   (Australia)

Author keywords

Acid hydrolysed vegetable protein; Extrusion; GC MS analyses; Glucose; Odour; Soy protein isolate; Starch; Volatiles

Indexed keywords

2 ALKENAL; 2,4 ALKADIENAL; ACID; ALDEHYDE; ALIPHATIC COMPOUND; ALKANONE; ALKENE DERIVATIVE; GLUCOSE; OXAZOLE; PYRAZINE; PYRROLE; SOYBEAN PROTEIN; STARCH; SULFUR; UNCLASSIFIED DRUG; VEGETABLE PROTEIN; VOLATILE AGENT;

ARTICLE; CHEMICAL ANALYSIS; CONTROLLED STUDY; GAS CHROMATOGRAPHY; GLYCATION; HYDROLYSIS; LIPID DEGRADATION; MASS SPECTROMETRY; NONHUMAN; ODOR; OLFACTOMETRY; PROTEIN ISOLATION; SENSORY ANALYSIS; WHEAT;

TRITICUM AESTIVUM;

EID: 34249062112     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.02.031     Document Type: Article

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