Stability of encapsulated beef-like flavourings prepared from enzymatically hydrolysed mushroom proteins with other precursors under conventional and microwave heating

Food Chemistry

Volumn 187, Issue , 2015, Pages 7-13

  Lotfy, Shereen N ^a   Fadel, Hoda H M ^a   El Ghorab, Ahmed H ^a,b   Shaheen, Mohamed S ^a  

^a NATIONAL RESEARCH CENTRE   (Egypt)

^b Faculty of Science Chemistry Department Aljof University   (Saudi Arabia)

Author keywords

Beef flavour; Hydrolysed vegetable protein; Maillard reaction; Mushroom protein; Sensory profile

Indexed keywords

BEEF; HYDROLYSIS; MEATS; PROTEINS; VOLATILE ORGANIC COMPOUNDS;

COMPARATIVE STUDIES; DISULPHIDE COMPOUNDS; ENZYMATIC HYDROLYSATES; FLAVOUR PRECURSORS; MAILLARD REACTION; SENSORY PROFILES; VEGETABLE PROTEIN; VOLATILE COMPOUNDS;

MICROWAVE HEATING;

ALANINE; ARGININE; ASPARTIC ACID; FLAVORING AGENT; FUNGAL PROTEIN; GLUTAMIC ACID; GLYCINE; GUM ARABIC; HISTIDINE; ISOLEUCINE; LEUCINE; LYSINE; METHIONINE; PHENYLALANINE; PROLINE; PYRAZINE DERIVATIVE; THIAZOLE DERIVATIVE; THIOL; THREONINE; TYROSINE; VALINE; VOLATILE AGENT; AMINO ACID; VOLATILE ORGANIC COMPOUND;

AMINO ACID COMPOSITION; ARTICLE; CHEMICAL STRUCTURE; COMPARATIVE STUDY; DEGRADATION; DEHYDROGENATION; DESCRIPTIVE RESEARCH; FLAVOR; GAS CHROMATOGRAPHY; GLYCATION; HYDROLYSIS; MASS SPECTROMETRY; MICROWAVE COOKING; MICROWAVE IRRADIATION; MUSHROOM; NONHUMAN; OXIDATION; PH; QUANTITATIVE ANALYSIS; SPRAY DRYING; AGARICALES; ANALYSIS; ANIMAL; BOVINE; CHEMISTRY; DESICCATION; DRUG FORMULATION; FEMALE; FOOD HANDLING; HEAT; HUMAN; MALE; MASS FRAGMENTOGRAPHY; MICROWAVE RADIATION; ODOR; PROCEDURES; RED MEAT; TASTE;

ACACIA SENEGAL; BASIDIOMYCOTA;

AGARICALES; AMINO ACIDS; ANIMALS; CATTLE; DESICCATION; DRUG COMPOUNDING; FEMALE; FLAVORING AGENTS; FOOD HANDLING; FUNGAL PROTEINS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HOT TEMPERATURE; HUMANS; HYDROLYSIS; MALE; MICROWAVES; ODORS; RED MEAT; TASTE; VOLATILE ORGANIC COMPOUNDS;

EID: 84928383411     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.04.027     Document Type: Article

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