The flavor of faba bean ingredients and extrudates: Chemical and sensory properties

Fabio Tuccillo; Katja Kantanen; Yaqin Wang; Jose Martin Ramos Diaz; Marjo Pulkkinen; Minnamari Edelmann; Antti Knaapila; Kirsi Jouppila; Vieno Piironen; Anna-Maija Lampi; Mari Sandell; Kati Katina

doi:10.1016/j.foodres.2022.112036

The flavor of faba bean ingredients and extrudates: Chemical and sensory properties

Fabio Tuccillo, Katja Kantanen, Yaqin Wang, Jose Martin Ramos Diaz, Marjo Pulkkinen, Minnamari Edelmann, Antti Knaapila, Kirsi Jouppila, Vieno Piironen, Anna-Maija Lampi, Mari Sandell, Kati Katina

Forskningsoutput: Tidskriftsbidrag › Artikel › Vetenskaplig › Peer review

Originalspråk	engelska
Artikelnummer	112036
Tidskrift	Food Research International
Volym	162
Antal sidor	13
ISSN	0963-9969
DOI	https://doi.org/10.1016/j.foodres.2022.112036
Status	Publicerad - dec. 2022
MoE-publikationstyp	A1 Tidskriftsartikel-refererad

Vetenskapsgrenar

416 Livsmedelsvetenskap

Åtkomst av dokument

10.1016/j.foodres.2022.112036Licens: CC BY

1-s2.0-S0963996922010948-mainSlutlig publicerad version, 4,21 MBLicens: CC BY

Citera det här

@article{7480843e86d848c6b7735fe8eef4665e,

title = "The flavor of faba bean ingredients and extrudates: Chemical and sensory properties",

keywords = "Faba bean, Meat alternative, High-moisture extrusion, Flavor precursors, Lipid-degrading enzyme, Off-flavor, Flavor-active compound, Generic descriptive analysis, Chemometrics, Sensometrics, PROTEIN, COMPONENTS, CONVICINE, VICINE, FOODS, ACIDS, ASSAY, 416 Food Science",

author = "Fabio Tuccillo and Katja Kantanen and Yaqin Wang and Diaz, {Jose Martin Ramos} and Marjo Pulkkinen and Minnamari Edelmann and Antti Knaapila and Kirsi Jouppila and Vieno Piironen and Anna-Maija Lampi and Mari Sandell and Kati Katina",

year = "2022",

month = dec,

doi = "10.1016/j.foodres.2022.112036",

language = "English",

volume = "162",

journal = "Food Research International",

issn = "0963-9969",

publisher = "Elsevier Scientific Publ. Co",

}

TY - JOUR

T1 - The flavor of faba bean ingredients and extrudates

T2 - Chemical and sensory properties

AU - Tuccillo, Fabio

AU - Kantanen, Katja

AU - Wang, Yaqin

AU - Diaz, Jose Martin Ramos

AU - Pulkkinen, Marjo

AU - Edelmann, Minnamari

AU - Knaapila, Antti

AU - Jouppila, Kirsi

AU - Piironen, Vieno

AU - Lampi, Anna-Maija

AU - Sandell, Mari

AU - Katina, Kati

PY - 2022/12

Y1 - 2022/12

KW - Faba bean

KW - Meat alternative

KW - High-moisture extrusion

KW - Flavor precursors

KW - Lipid-degrading enzyme

KW - Off-flavor

KW - Flavor-active compound

KW - Generic descriptive analysis

KW - Chemometrics

KW - Sensometrics

KW - PROTEIN

KW - COMPONENTS

KW - CONVICINE

KW - VICINE

KW - FOODS

KW - ACIDS

KW - ASSAY

KW - 416 Food Science

U2 - 10.1016/j.foodres.2022.112036

DO - 10.1016/j.foodres.2022.112036

M3 - Article

VL - 162

JO - Food Research International

JF - Food Research International

SN - 0963-9969

M1 - 112036

ER -