Comparison of the molecular properties and volatile compounds of Maillard reaction products derived from animal- and cereal-based protein hydrolysates.
Sign Up to like & getrecommendations! Published in 2022 at "Food chemistry"
DOI: 10.1016/j.foodchem.2022.132609
Abstract: The changes in the molecular properties and volatile compounds of Maillard reaction products obtained from chicken bone extract (CBE), wheat protein (WP), and rice protein (RP) hydrolysates were compared in this study. Pressure cooking was… read more here.
Keywords: properties volatile; molecular properties; volatile compounds; maillard reaction ... See more keywords
Yeast Strain Influences the Hop-Derived Sensory Properties and Volatile Composition of Beer
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DOI: 10.3390/foods12051064
Abstract: The perception of hop-derived flavour in beer is not well understood, particularly regarding the effect that different yeast strains and fermentation parameters have on perceived hop aroma and the mechanisms responsible for these changes. To… read more here.
Keywords: hop derived; properties volatile; yeast; yeast strain ... See more keywords