Monitoring the effect of high pressure and transglutaminase treatment of milk on the evolution of flavour compounds during lactic acid fermentation using PTR-ToF-MS

Food Chemistry

Volumn 138, Issue 4, 2013, Pages 2159-2167

  Tsevdou, Maria ^a   Soukoulis, Christos ^b,c   Cappellin, Luca ^b   Gasperi, Flavia ^b   Taoukis, Petros S ^a   Biasioli, Franco ^b  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

^b RESEARCH AND INNOVATION CENTRE   (Italy)

^c UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

High pressure; Kinetic models; Protein cross linking; PTR ToF MS; VOCs

Indexed keywords

FERMENTATION; FLAVOR COMPOUNDS; HIGH PRESSURE EFFECTS; HYDROSTATIC PRESSURE; INDUCTIVELY COUPLED PLASMA; LACTIC ACID; MASS SPECTROMETERS; PROTON TRANSFER; VOLATILE ORGANIC COMPOUNDS; WATER VAPOR;

HIGH HYDROSTATIC PRESSURE; HIGH PRESSURE; KINETIC MODELS; LACTIC ACID FERMENTATION; PROTEIN CROSSLINKING; PROTON TRANSFER REACTION TIME-OF-FLIGHT MASS SPECTROMETER; PROTON TRANSFER REACTIONS; TIME-OF-FLIGHT MASS SPECTROMETERS; TRANSGLUTAMINASES; VOLATILE FLAVOR COMPOUNDS;

PROTEINS;

2 BUTANONE; 2,3 BUTANEDIONE; ACETALDEHYDE; ACETOIN; LACTIC ACID; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; YOGHURT;

ARTICLE; CROSS LINKING; EVOLUTION; FERMENTATION; FLAVOR; HYPERBARISM; MILK; PROTON TRANSPORT; TIME OF FLIGHT MASS SPECTROMETRY;

EID: 84875181838     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.12.007     Document Type: Article

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