Faba bean flavour and technological property improvement by thermal pre-treatments - ScienceDirect
Foods | Free Full-Text | Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour
Foods | Free Full-Text | Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour
Sensory analysis of extrudates. Here, A means appearance, O-odor,... | Download Scientific Diagram
Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off- flavors in plant-based meat analogs | PLOS ONE
Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off- flavors in plant-based meat analogs | PLOS ONE
Foods | Free Full-Text | Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour
PDF) Protein-lipid co-oxidation in emulsions stabilized by microwave-treated and conventional thermal-treated faba bean proteins
The flavor of faba bean ingredients and extrudates: Chemical and sensory properties - ScienceDirect
Potential of Microorganisms to Decrease the “Beany” Off-Flavor: A Review | Request PDF
Foods | Free Full-Text | Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour
Foods | Free Full-Text | Heat Treatment, Cultivar and Formulation Modify the Sensory Properties and Consumer Acceptability of Gels Containing Faba Bean (Vicia faba L. minor) Protein Concentrates
Effect of cultivar on aroma and flavour properties of cooked green peas... | Download Scientific Diagram
Effect of cultivar on aroma and flavour properties of cooked yellow... | Download Scientific Diagram
Aroma profile analyses of the four fermented pea protein isolate... | Download Scientific Diagram
Effect of market class on aroma and flavour properties of cooked peas... | Download Scientific Diagram
PDF) Volatile Compound, Physicochemical, and Antioxidant Properties of Beany Flavor-Removed Soy Protein Isolate Hydrolyzates Obtained from Combined High Temperature Pre-Treatment and Enzymatic Hydrolysis
Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off- flavors in plant-based meat analogs | PLOS ONE
Sensory descriptors for pulses and pulse‐derived ingredients: Toward a standardized lexicon and sensory wheel - Chigwedere - 2022 - Comprehensive Reviews in Food Science and Food Safety - Wiley Online Library
![PDF] Headspace volatile components of Canadian grown low-tannin faba bean (Vicia faba L.) genotypes](https://i1.rgstatic.net/publication/239734293_Headspace_volatile_components_of_Canadian_grown_low-tannin_faba_bean_Vicia_faba_L_genotypes/links/5fd79a68299bf140880cb6bf/largepreview.png "PDF] Headspace volatile components of Canadian grown low-tannin faba bean (Vicia faba L.) genotypes")
PDF] Headspace volatile components of Canadian grown low-tannin faba bean (Vicia faba L.) genotypes
Foods | Free Full-Text | Heat Treatment, Cultivar and Formulation Modify the Sensory Properties and Consumer Acceptability of Gels Containing Faba Bean (Vicia faba L. minor) Protein Concentrates
Modification approaches of plant-based proteins to improve their techno-functionality and use in food products - ScienceDirect
Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off- flavors in plant-based meat analogs | PLOS ONE
Concentrations of the off-flavor molecules in the non-fermented and... | Download Scientific Diagram
Foods | Free Full-Text | Heat Treatment, Cultivar and Formulation Modify the Sensory Properties and Consumer Acceptability of Gels Containing Faba Bean (Vicia faba L. minor) Protein Concentrates
