Binding of selected volatile flavour mixture to salt-extracted canola and pea proteins and effect of heat treatment on flavour binding

Food Hydrocolloids

Volumn 43, Issue , 2015, Pages 410-417

  Wang, Kun ^a   Arntfield, Susan D ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Canola; Competitive binding; Heating; Pea; Protein flavour binding

Indexed keywords

ALDEHYDES; BINDING SITES; HEAT TREATMENT; KETONES;

2-OCTANONE; CANOLA; CANOLA PROTEIN ISOLATES; COMPETITIVE BINDING; EFFECT OF HEAT TREATMENTS; FLAVOR BINDINGS; HEXANAL; PEA; PEA PROTEIN ISOLATES; PROTEIN-FLAVOR BINDING;

PROTEINS;

BRASSICA NAPUS VAR. NAPUS; PISUM SATIVUM;

EID: 84908325182     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.06.011     Document Type: Article

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