3. Impact of Alkaline Extraction & Salt Solubilization on Volatile Flavour Compounds in Pea Protein
Автор: Pulse Canada
Загружено: 2026-02-13
Просмотров: 14
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What You'll Learn:
Fate of Aroma in Pea Protein Processing
The impact of alkaline extraction and salt solubilization on volatile compounds in pea protein isolates
Insights from protein isolate production in pennycress and camelina and their effects on volatile compounds
Managing Off-Flavours in Pea Protein
Understanding the origins and retention of flavour compounds in pea protein
This video is part of the Pulse Discovery Series: Addressing Flavour Challenges in Pulse Ingredients, an in-depth course exploring flavour drivers, processing considerations, and formulation strategies for pulse ingredients. Learn more in the full course here: https://learn.pulsecanada.com
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