Characterisation of odour-active compounds in lupin flour
β Scribed by Stephanie Bader; Michael Czerny; Peter Eisner; Andrea Buettner
- Book ID
- 102434882
- Publisher
- John Wiley and Sons
- Year
- 2009
- Tongue
- English
- Weight
- 170 KB
- Volume
- 89
- Category
- Article
- ISSN
- 0022-5142
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## Abstract Using DHS, SAFE, GCβO and GCβMS, the odourβactive compounds of Jinhua ham were identified and ranked according their odour potencies. For DHS, the ham powder was purged with a nitrogen stream at a flow rate of 50 ml/min for 25 min, 5 min and 1 min, respectively. The effluent of sample h
## Abstract Lupin proteins are gaining attention to replace animal proteins and other plants ingredients in several foods such as bakery products, imitation dairy and meat products, and beverages. One of the major safety issues of lupinβbased foods is the presence of quinolizidine alkaloids (QAs),