Properties and volatile profile of process flavorings prepared from d-xylose with glycine, alanine or valine by direct extrusion method
Sirinapa Sasanam, Vilai Rungsardthong, Benjawan Thumthanaruk, Sombat Wijuntamook, Vasan Rattananupap, Savitri Vatanyoopaisarn, Chureerat Puttanlek, Dudsadee Uttapap, Solange I. Mussatto
Topics & Concepts
GlycineValineAlanineChemistryXyloseExtrusionChromatographyFood scienceAmino acidBiochemistryMaterials scienceComposite materialFermentationGABA and Rice ResearchFood Quality and Safety StudiesFood composition and properties