β-Lactoglobulin as nanotransporter for allicin: Sensory properties and applicability in food

Food Chemistry

Volumn 199, Issue , 2016, Pages 667-674

  Wilde, Sandra Catharina ^a   Keppler, Julia Katharina ^a   Palani, Kalpana ^a   Schwarz, Karin ^a  

^a UNIVERSITY OF KIEL   (Germany)

Author keywords

Allicin; Covalent binding; Functional food; Garlic powder; Sensory properties; Spray drying; Whey protein isolate; Lactoglobulin

Indexed keywords

BINS; DRYING; FOOD PRODUCTS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; PROTEINS; SENSORY ANALYSIS; SPRAY DRYING; THERMAL PROCESSING (FOODS); VOLATILE ORGANIC COMPOUNDS;

ALLICIN; COVALENT BINDING; LACTOGLOBULIN; SENSORY PROPERTIES; WHEY PROTEIN ISOLATE;

FUNCTIONAL FOOD;

ALLICIN; FLAVORING AGENT; LACTOGLOBULIN; PLANT EXTRACT; SULFINIC ACID DERIVATIVE;

CHEMISTRY; GARLIC; MASS FRAGMENTOGRAPHY; PROCEDURES;

FLAVORING AGENTS; GARLIC; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; LACTOGLOBULINS; PLANT EXTRACTS; SULFINIC ACIDS;

EID: 84951208557     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.12.055     Document Type: Article

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