Physicochemical and flavor characteristics of flavoring agent from mungbean protein hydrolyzed by bromelain

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 15, 2011, Pages 8475-8483

  Sonklin, Chanikan ^a   Laohakunjit, Natta ^a   Kerdchoechuen, Orapin ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

Author keywords

bromelain; flavoring agents; mungbean meal protein isolate; physicochemical; protein hydrolysate; volatile compounds

Indexed keywords

BROMELAIN; FLAVORING AGENTS; MUNGBEANS; PHYSICOCHEMICAL; PROTEIN HYDROLYSATE; VOLATILE COMPOUNDS;

ALDEHYDES; AMINO ACIDS; GAS CHROMATOGRAPHY; HYDROLYSIS; MASS SPECTROMETRY; VOLATILE ORGANIC COMPOUNDS;

PROTEINS;

BROMELAIN; FLAVORING AGENT; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; FABACEAE; HYDROLYSIS; ISOLATION AND PURIFICATION; PHYSICAL CHEMISTRY;

BROMELAINS; FABACEAE; FLAVORING AGENTS; HYDROLYSIS; PHYSICOCHEMICAL PHENOMENA; PLANT PROTEINS;

EID: 79961147024     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf202006a     Document Type: Article

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