Binding of flavor compounds and whey protein isolate as affected by heat and high pressure treatments

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 21, 2008, Pages 10218-10224

  Kühn, Janina ^a,b   Considine, Thérèse ^c   Singh, Harjinder ^a  

^a MASSEY UNIVERSITY   (New Zealand)

^b MASSEY UNIVERSITY   (New Zealand)

^c FONTERRA RESEARCH CENTRE   (New Zealand)

Author keywords

1 nonanal; 2 nonanone; Flavor binding; Heat treatment; High pressure treatment; Solid phase microextraction; Trans 2 nonenal; Whey protein isolate

Indexed keywords

2 NONANONE; 2 NONENAL; 2-NONANONE; 2-NONENAL; ALDEHYDE; FLAVORING AGENT; KETONE; MILK PROTEIN; NONANAL; UNCLASSIFIED DRUG; WHEY PROTEIN;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; HEAT; ISOLATION AND PURIFICATION; METABOLISM; PRESSURE; PROTEIN BINDING; SOLID PHASE MICROEXTRACTION;

ALDEHYDES; ANIMALS; CATTLE; FLAVORING AGENTS; HOT TEMPERATURE; KETONES; MILK PROTEINS; PRESSURE; PROTEIN BINDING; SOLID PHASE MICROEXTRACTION;

EID: 58149352682     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf801810b     Document Type: Article

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