Moisture absorption and dynamic flavor changes in hydrolysed and freeze-dried pine nut (Pinus koraiensis) by-products during storage.
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DOI: 10.1016/j.foodres.2017.10.016
Abstract: In the present study, two different fractions of pine nut (Pinus koraiensis) protein hydrolysate powder (PNPHP1-3kDa and PNPHP3-10kDa) were prepared and stored for fifteen days at 25°C and 50% relative humidity. Changes in moisture absorption,… read more here.
Keywords: absorption; moisture absorption; flavor; nut pinus ... See more keywords