Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 343588
Title Flavour aspects of pea and its protein preparations in relation to novel protein foods
Author(s) Heng, L.
Source Wageningen University. Promotor(en): Fons Voragen; Tiny van Boekel, co-promotor(en): Jean-Paul Vincken. - Wageningen : Wageningen University - ISBN 9789085041986 - 152
Department(s) Food Chemistry
Product Design and Quality Management Group
Publication type Dissertation, internally prepared
Publication year 2005
Keyword(s) erwten - pisum sativum - peulvruchteiwit - geur en smaak - aroma - vluchtige verbindingen - geurstoffen en smaakstoffen - saponinen - nieuwe voedingsmiddelen - peas - pisum sativum - legume protein - flavour - aroma - volatile compounds - flavour compounds - saponins - novel foods
Categories Forage Legumes / Flavours
Abstract This research is part of the multidisciplinary program, PROFETAS (PROtein Foods Environment Technology And Society), which aimed to feasibly shift from animal proteins to pea proteins for the development of Novel Protein Foods (NPFs) with desirable flavour. The aim of this research is to investigate the flavour aspects of peas and its protein fractions, as being potential ingredients for NPFs. To achieve this objective, the type and amount of flavour compounds from pea flour and pea protein preparations, as well as the stability and sensory characteristics of some of these compounds were investigated. The interactions of flavour compounds and pea protein fractions, as well as the effect of heating and presence of non-protein components on these interactions were also studied. With the results obtained, PROFETAS will be able to provide essential information for food industries and research institutes, to aid in the production of food with superior quality. Food manufacturers can better manipulate their ingredients and processing, optimising production conditions, which in turn lead to cost saving.
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