Impact of alcohol washing on the flavour profiles, functionality and protein quality of air classified pea protein enriched flour

Food Research International

Volumn 132, Issue , 2020, Pages

  Wang, Yun ^a,b   Guldiken, Burcu ^a   Tulbek, Mehmet ^b   House, James D ^c   Nickerson, Michael ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

^b AGT Food and Ingredients Inc   (Canada)

^c UNIVERSITY OF MANITOBA   (Canada)

Author keywords

GC MS MS; HS SPME; Pea protein flour; Solvent washing; Volatile compounds

Indexed keywords

AMINO ACIDS; CHEMICAL MODIFICATION; ETHANOL; FLAVOR COMPOUNDS; SOLVENTS; VOLATILE ORGANIC COMPOUNDS; WASHING;

GC-MS/MS; HEAD-SPACE SOLID-PHASE MICROEXTRACTION; HS-SPME; OIL HOLDING CAPACITIES; PEA PROTEINS; PROTEIN FUNCTIONALITIES; PROXIMATE COMPOSITIONS; VOLATILE COMPOUNDS;

PROTEINS;

ALCOHOL; FLAVORING AGENT; PLANT EXTRACT; VOLATILE ORGANIC COMPOUND;

CHEMISTRY; FLOUR; MASS FRAGMENTOGRAPHY; PEA; PROCEDURES; SOLID PHASE MICROEXTRACTION; SOLUBILITY;

ETHANOL; FLAVORING AGENTS; FLOUR; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; PEA PROTEINS; PEAS; PLANT EXTRACTS; SOLID PHASE MICROEXTRACTION; SOLUBILITY; VOLATILE ORGANIC COMPOUNDS;

EID: 85080026510     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2020.109085     Document Type: Article

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