Off-flavor precursors in soy protein isolate and novel strategies for their removal

Annual Review of Food Science and Technology

Volumn 4, Issue 1, 2013, Pages 327-346

  Damodaran, Srinivasan ^a   Arora, Akshay ^b  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

^b GENERAL MILLS INC   (United States)

Author keywords

cyclodextrin; off flavor; oleosins; phospholipase A2; soy protein isolate; ultrasound

Indexed keywords

CONVENTIONAL METHODS; FOOD APPLICATIONS; OFF-FLAVORS; OLEOSINS; PHOSPHOLIPASE A2; POLYUNSATURATED FATTY ACIDS (PUFAS); SOY PROTEIN ISOLATES; VOLATILE COMPOUNDS;

FLAVONOIDS; ORGANIC ACIDS; PHOSPHOLIPIDS; POLYUNSATURATED FATTY ACIDS; ULTRASONICS; VOLATILE ORGANIC COMPOUNDS;

PROTEINS;

BETA CYCLODEXTRIN; BETA CYCLODEXTRIN DERIVATIVE; PHOSPHOLIPID; POLYPHENOL; SOYBEAN PROTEIN; UNSATURATED FATTY ACID; VEGETABLE PROTEIN; VOLATILE ORGANIC COMPOUND;

CHEMISTRY; FOOD HANDLING; ISOLATION AND PURIFICATION; METHODOLOGY; ODOR; OXIDATION REDUCTION REACTION; REVIEW; TASTE;

BETA-CYCLODEXTRINS; FATTY ACIDS, UNSATURATED; FOOD HANDLING; ODORS; OXIDATION-REDUCTION; PHOSPHOLIPIDS; PLANT PROTEINS; POLYPHENOLS; SOYBEAN PROTEINS; TASTE; VOLATILE ORGANIC COMPOUNDS;

MLCS; MLOWN;

EID: 84874898366     PISSN: 19411413     EISSN: 19411421     Source Type: Journal    
DOI: 10.1146/annurev-food-030212-182650     Document Type: Article

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