Lotfy et al., 2015 - Google Patents
Stability of encapsulated beef-like flavourings prepared from enzymatically hydrolysed mushroom proteins with other precursors under conventional and microwave …Lotfy et al., 2015
- Document ID
- 7997836090082829106
- Author
- Lotfy S
- Fadel H
- El-Ghorab A
- Shaheen M
- Publication year
- Publication venue
- Food chemistry
External Links
Snippet
A comparative study was carried out between two beef-like flavourings prepared by conventional and microwave heating (CBF and MBF) of enzymatic hydrolysate of mushroom protein with other flavour precursors. GC–MS analysis of the isolated volatiles revealed that …
- 239000000796 flavoring agent 0 title abstract description 105
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Lotfy et al. | Stability of encapsulated beef-like flavourings prepared from enzymatically hydrolysed mushroom proteins with other precursors under conventional and microwave heating | |
| Liu et al. | Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide | |
| Mottram | Meat | |
| Whitfield et al. | Volatiles from interactions of Maillard reactions and lipids | |
| Parker | Thermal generation or aroma | |
| Gao et al. | Optimization of the Maillard reaction of xylose with cysteine for modulating aroma compound formation in fermented tilapia fish head hydrolysate using response surface methodology | |
| Shahidi et al. | Flavor of meat, meat products and seafoods | |
| Whitfield et al. | Effect of phospholipid on the formation of volatile heterocyclic compounds in heated aqueous solutions of amino acids and ribose | |
| Farmer et al. | Volatile compounds produced in Maillard reactions involving cysteine, ribose and phospholipid | |
| Wasseriwan | Symposium on meat flavor chemical basis for meat flavor: a review | |
| Lotfy et al. | Effects of pH on headspace volatiles and properties of Maillard reaction products derived from enzymatically hydrolyzed quinoa protein-xylose model system | |
| Zhang et al. | Changes in volatiles of palm kernel oil before and after kernel roasting | |
| JP2005015683A (en) | Meat flavor composition and product flavored with the meat flavor composition | |
| JP2005015684A (en) | Method for preparing vegetable flavor | |
| JP2005013138A (en) | Method for producing spice flavor | |
| Guo et al. | Generation of meat-like flavourings from enzymatic hydrolysates of proteins from Brassica sp. | |
| Cerny | The role of sulfur chemistry in thermal generation of aroma | |
| Shu et al. | Effect of pH on the volatile formation from the reaction between cysteine and 2, 5-dimethyl-4-hydroxy-3 (2H)-furanone | |
| Fadel et al. | Flavour quality and stability of an encapsulated meat-like process flavouring prepared from soybean based acid hydrolyzed protein | |
| Feng et al. | Promoted formation of pyrazines and sulfur-containing volatile compounds through interaction of extra-added glutathione or its constituent amino acids and secondary products of thermally degraded N-(1-deoxy-d-ribulos-1-yl)-glutathione | |
| Feng et al. | L-cysteine involved Maillard peptides of distillers’ grain hydrolysates: Browning, formation of characteristic flavor and improvement on fracturability of sugared garlic | |
| Wilson | Review of thermally produced imitation meat flavors | |
| El-Massry et al. | Volatile constituents of glutathione–ribose model system and its antioxidant activity | |
| LIN et al. | Flavor components in buckwheat bread | |
| US3966988A (en) | Flavoring compositions and processes utilizing dithiazine compounds |