Litcius/Paper detail

From flours to cakes: Reactivity potential of pulse ingredients to generate volatile compounds impacting the quality of processed foods

Svenja Krause, Séverine Keller, Anahita Hashemi, Nicolas Descharles, Catherine Bonazzi, Barbara Rega

2021Food Chemistry35 citationsDOI

Topics & Concepts

Maillard reactionFood scienceChemistryIngredientLipid oxidationHexanalOdorFlavorAntioxidantOrganic chemistryMeat and Animal Product QualityFood composition and propertiesBotanical Research and Chemistry
From flours to cakes: Reactivity potential of pulse ingredients to generate volatile compounds impacting the quality of processed foods | Litcius