Investigation of Single and Multiple Binding Interactions Between Volatile Flavor Compounds and Soy Proteins Under Controlled Relative Humidity by Inverse Gas Chromatography (Igc)
Lozano, Patricio R.
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https://hdl.handle.net/2142/83715
Description
Title
Investigation of Single and Multiple Binding Interactions Between Volatile Flavor Compounds and Soy Proteins Under Controlled Relative Humidity by Inverse Gas Chromatography (Igc)
Author(s)
Lozano, Patricio R.
Issue Date
2009
Doctoral Committee Chair(s)
Shelly Schmidt
Department of Study
Food Science and Human Nutrition
Discipline
Food Science and Human Nutrition
Degree Granting Institution
University of Illinois at Urbana-Champaign
Degree Name
Ph.D.
Degree Level
Dissertation
Keyword(s)
Agriculture, Food Science and Technology
Language
eng
Abstract
These above mentioned studies are useful to the food industry and will aid in development of new processes for off-flavor removal in soy products, improve masking agent design and allow target for preferential flavor release for dry foods and ingredients.
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