Extrusion of process flavorings from methionine and dextrose using modified starch as a carrier.

Autor: Sirinapa Sasanam, Benjawan Thumthanaruk, Sombat Wijuntamook, Vasan Rattananupap, Savitri Vatanyoopaisarn, Chureerat Puttanlek, Dudsadee Uttapap, Solange I Mussatto, Vilai Rungsardthong

Publikováno v: PLoS ONE, Vol 18, Iss 2, p e0269857 (2023)

This study aimed to produce process flavorings from methionine and glucose via Maillard reaction by extrusion method. Modified starch was used as a carrier to reduce the torque and facilitate the production process. Five formulations of process flavo

Externí odkaz: https://doaj.org/article/90c2d79b81754410b0e7e0225fd66ce1

Properties and volatile profile of process flavorings prepared from d-xylose with glycine, alanine or valine by direct extrusion method

Autor: Savitri Vatanyoopaisarn, Dudsadee Uttapap, Sombat Wijuntamook, Benjawan Thumthanaruk, Vasan Rattananupap, Solange I. Mussatto, Sirinapa Sasanam, Vilai Rungsardthong, Chureerat Puttanlek

Publikováno v: Sasanam, S, Rungsardthong, V, Thumthanaruk, B, Wijuntamook, S, Rattananupap, V, Vatanyoopaisarn, S, Puttanlek, C, Uttapap, D & Mussatto, S I 2021, ' Properties and volatile profile of process flavorings prepared from d-xylose with glycine, alanine or valine by direct extrusion method ', Food Bioscience, vol. 44, no. Part A, 101371 . https://doi.org/10.1016/j.fbio.2021.101371

This study investigated the production of process flavorings by direct extrusion method using a model system consisted of 80% (w/w) d -xylose and glycine, alanine, or valine at 20% (w/w). The extruder's barrel temperatures were controlled at 65, 80,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4254d8de8ece208009761fee69b3b746
https://doi.org/10.1016/j.fbio.2021.101371