Effect of processing and flavour fine-tuning techniques on the volatile flavour constituents of pseudocereals and some minor cereals

QR Code

Effect of processing and flavour fine-tuning techniques on the volatile flavour constituents of pseudocereals and some minor cereals

Different processing techniques have been used for many centuries to increase the amount of bioactive components and the subsequent fine-tuning of flavour compounds of pseudocereals and the lesser cereals. After an introduction into the different processing methods that leads to the formation of cha...

Full description

Bibliographic Details
Main Authors:	Olaniyi, Lasekan Olusegun, Lasekan, Adeseye O.
Format:	Article
Language:	English
Published:	WFL Publisher 2012
Online Access:	http://psasir.upm.edu.my/id/eprint/24191/ http://psasir.upm.edu.my/id/eprint/24191/1/Effect%20of%20processing%20and%20flavour%20fine-tuning%20techniques%20on%20the%20volatile%20flavour%20constituents%20of%20pseudocereals%20and%20some%20minor%20cereals.pdf

Similar Items

Distinctive exotic flavour and aroma compounds of some exotic tropical fruits and berries: A review.
by: Olusegun, Lasekan, et al.
Published: (2012)

Flavour chemistry of palm toddy and palm juice: a review.
by: Olusegun, Lasekan, et al.
Published: (2010)

Analysis of volatile flavour compounds and acrylamide in roasted Malaysian tropical almond (Terminalia catappa) nuts using supercritical fluid extraction.
by: Olusegun, Lasekan, et al.
Published: (2010)

Headspace solid-phase microextraction analysis of the volatile flavour compounds of roasted chickpea (Cicer arienum L).
by: Olusegun, Lasekan, et al.
Published: (2011)

Flavour reformulation and flavour stability
by: Yang, Ni
Published: (2012)

Current trends in nano - encapsulation of flavours and aromas
by: Lasekan, Ola, et al.
Published: (2016)

Enantiomeric differentiation of three key volatile compounds in three different palm wines (Elaeis guineensis, Borassus flabellifer and Nypa fruticans)
by: Olaniyi, Lasekan Olusegun
Published: (2018)

Loca flavour please
by: Paul, Rajes
Published: (2012)

Production of flavour esters using biotechnological techniques
by: Abu Bakar, Fatimah, et al.
Published: (1999)

Effect of Processing on Flavour Precursors, Pyrazines and Flavour Quality of Malaysian Cocoa Beans
by: Hashim, Puziah
Published: (1997)

Volatile constituents of roasted tigernut oil (Cyperus esculentus L.).
by: Lasekan, Ola
Published: (2013)

Changes in the volatile constituents of the leaves of Stevia rebaudiana Bertoni caused by different drying procedures
by: Olusegun, Lasekan, et al.
Published: (2013)

Classification of different pineapple varieties grown in Malaysia based on volatile fingerprinting and sensory analysis
by: Olaniyi, Lasekan Olusegun, et al.
Published: (2018)

Tea flavour : delivery and perception
by: Wright, Jonathan P.
Published: (2007)

Vista to come in six flavours
Published: (2008)

Sarawak pepper flavours the world
by: Universiti Malaysia Sarawak, Centre for Technology Transfer and Consultacy (CTTC)
Published: (2016)

Multimodal flavour perception: the impact of sweetness, bitterness, alcohol content and carbonation level on flavour perception
by: Clark, Rebecca A.
Published: (2011)

Effects Of Polyphenol And Ph On Cocoa Flavour Precursors And Flavour Compounds Using Lipidic Model System
by: Sofian Seng, Noor Soffalina
Published: (2009)

Creating innovative flavour and texture experiences
by: Edwards-Stuart, Rachel
Published: (2009)

The chemical and genetic basis of tomato flavour
by: Jasionowicz, Piotr
Published: (2012)

Correlating instrumental and sensory analyses of flavour
by: Langridge, James P.
Published: (2004)

Oxidative flavour chemistry and biochemistry in parsley
by: Channell, Guy Andrew
Published: (1996)

Interaction of flavour compounds with the seasoning base
by: Annamalai, Nacchiappan
Published: (2023)

The effect of cocoa clones on chocolate flavour
by: Abd. Samah, Othman, et al.
Published: (2010)

Seafood flavour from vegetable protein
by: Syed Muhammad, Sharifah Kharidah
Published: (2005)

Improved omission testing for understanding the relative contribution of volatiles and tastants to sweet and savoury flavours
by: Delime, Perrine
Published: (2015)

Identification of the aroma compounds in Vitex doniana sweet: free and bound odorants
by: Olaniyi, Lasekan Olusegun
Published: (2017)

Flavour development of East Midlands cheeses and evaluation of flavour producing microorganisms in a small scale real-cheese model
by: Whiley, Henry
Published: (2013)

Flavour Components and the Effects of Organic Acids Washing on the Earthy Flavour and Physical Attributes of the Black Tilapia (O. Mossambica) Fillets
by: Ahmad, Nurul Izzah
Published: (2000)

Flavour production of Stilton blue cheese microflora
by: Gkatzionis, Konstantinos
Published: (2010)

Relationship between texture of gels and flavour release
by: Koliandris, Andreas
Published: (2009)

Assessing the flavour stability of lager-style beers
by: Maxminer, Joerg
Published: (2016)

A Natural Flavour in an Amphiphilic Association Structure
by: Suhaimi, Hamdan, et al.
Published: (1995)

Improvement of cocoa flavour through enzymatic process
by: Selamat, Jinap, et al.

Headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) determination of volatile compounds in roasted plantains (French sombre and Dwarf kalapua).
by: Olusegun, Lasekan
Published: (2011)

Identification of aroma, earthy flavour and aftertaste in tilapia using sensory evaluation technique
by: Bakar, Jamilah, et al.
Published: (2001)

Generation of meaty flavoring using chicken feather keratin hydrolysate-glucose interaction model
by: Opeyemi, Lasekan Adeseye
Published: (2013)

Taste-Aroma-Matrix Interactions Determine Flavour Perception
by: Hollowood, Tracey Ann
Published: (2002)

The effect of food flavour on human appetite and eating behaviour
by: Yin, Wenting
Published: (2016)

Investigating the contribution of hop components to the perception of beer flavour
by: Dietz, Anna Christina
Published: (2022)