2022
DOI: 10.1016/j.foodres.2022.111582
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Flavor of fava bean (Vicia faba L.) ingredients: Effect of processing and application conditions on odor-perception and headspace volatile chemistry

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Cited by 14 publications
(10 citation statements)
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“…Rather, these emulsions existed as a stable system of both the oil droplets as well as the protein aggregates together. Importance of retention of emulsion stability by protein aggregates also have been previously reported (Wang et al, 2019;Sharan, Zanghelini, et al, 2021). Acid-mediated protein hydrolysis did not show any notable differences in the emulsion properties (Figure 8).…”
Section: Effect Of Modification and Utilization Conditions On Fava Pr...supporting
confidence: 84%
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“…Rather, these emulsions existed as a stable system of both the oil droplets as well as the protein aggregates together. Importance of retention of emulsion stability by protein aggregates also have been previously reported (Wang et al, 2019;Sharan, Zanghelini, et al, 2021). Acid-mediated protein hydrolysis did not show any notable differences in the emulsion properties (Figure 8).…”
Section: Effect Of Modification and Utilization Conditions On Fava Pr...supporting
confidence: 84%
“…Fava bean (Vicia faba L.) has a great potential for human consumption due to its nutritional, functional and agronomic aspects (Multari, Stewart, & Russell, 2015). Fava bean can be processed to form ingredients (ingredient fabrication) and these ingredients can further be modified using process conditions (ingredient modification) and eventually be utilized in food applications (ingredient utilization) (Sharan, Zanghelini, et al, 2021). In fava bean, various protein types, majorly globulins (legumin, vicilin, convicilin) exist in different conformations.…”
Section: Introductionmentioning
confidence: 99%
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“…The analysis was mainly due to lipid oxidation, which led to significant changes in the content and types of volatile substances, especially aldehydes (Table S1). In addition, short‐chain aldehydes usually had a “fresh and green” odour, but with the increase of carbon atoms, a strong impression of “greasy and fat” was created, which would change the sensory quality (Sharan et al ., 2022).…”
Section: Resultsmentioning
confidence: 99%