Browse Dept. of Food Science and Human Nutrition by Subject "Flavor-protein interactions"
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Deamidation of soy protein by protein-glutaminase: Process evaluation and effect of deamidation on protein functional properties and flavor-protein interactions (2012-05-22)Flavor is a major determinant of the consumer acceptance of a food product. The availability of a flavor compound for sensory perception is greatly influenced by its interaction with non-volatile food constituents including ...