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Attenuation of sinapic acid and sinapine‐derived flavor‐active compounds using a factorial‐based pressurized high‐temperature processing

par Nandasiri, Ruchira;Zago, Erika ;Thiyam‐Holländer, Usha;Eskin, Neason Akiva Michael
Référence Journal of the American Oil Chemists' Society, 98, 7, page (779-794)
Publication Publié, 2021-07-01

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Titre:	Attenuation of sinapic acid and sinapine‐derived flavor‐active compounds using a factorial‐based pressurized high‐temperature processing
Auteur:	Nandasiri, Ruchira; Zago, Erika; Thiyam‐Holländer, Usha; Eskin, Neason Akiva Michael
Informations sur la publication:	Journal of the American Oil Chemists' Society, 98, 7, page (779-794)
Statut de publication:	Publié, 2021-07-01
Sujet CREF:	Chimie organique
	Chimie
	Chimie des denrées alimentaires
	Technologie alimentaire
Mots-clés:	accelerated solvent extraction (ASE)
	bitter compounds
	de-oiled canola
	high temperature
	processing
	sinapine
Note générale:	SCOPUS: ar.j
Langue:	Anglais
Identificateurs:	urn:issn:0003-021X
	info:doi/10.1002/aocs.12510
	info:scp/85111537133