Effects of binary organic solvents and heating on lipid removal and the reduction of beany odour in Bambara groundnut (Vigna subterranean) flour

Food Chemistry

Volumn 141, Issue 2, 2013, Pages 1390-1397

  Kudre, Tanaji G ^a   Benjakul, Soottawat ^a  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

Bambara groundnut; Beany odour; Binary solvents; Defatting; Flour; Lipid oxidation

Indexed keywords

CHLORINE COMPOUNDS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; METHANOL; PHOSPHOLIPIDS;

BAMBARA GROUNDNUTS; BINARY SOLVENTS; DEFATTING; FLOUR; LIPID OXIDATION;

ORGANIC SOLVENTS;

2 PROPANOL; CHLOROFORM; HEXANE; LIPOXYGENASE; METHANOL; PHOSPHOLIPID; TRYPSIN INHIBITOR;

ARTICLE; CONTROLLED STUDY; FLOUR; FOOD STORAGE; FOURIER TRANSFORM INFRARED PHOTOACOUSTIC SPECTROSCOPY; HEATING; LIPID OXIDATION; ODOR; PEANUT; REDUCTION; REFRIGERATOR; ROOM TEMPERATURE;

BAMBARA; VIGNA SUBTERRANEA;

EID: 84878411664     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.04.047     Document Type: Article

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