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Assessing the volat...
Assessing the volatile composition of seaweed (Laminaria digitata) suspensions as function of thermal and mechanical treatments
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- Garrido Banuelos, Gonzalo (författare)
- RISE,Jordbruk och livsmedel,Department Bioeconomy and Health, Agrifood, RISE Research Institutes of Sweden, Gothenburg, Sweden,RISE Research Institutes of Sweden
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- Miljkovic, Ana (författare)
- RISE,Jordbruk och livsmedel,Department Bioeconomy and Health, Agrifood, RISE Research Institutes of Sweden, Gothenburg, Sweden,RISE Research Institutes of Sweden
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- Morange, Clement (författare)
- RISE,Department Bioeconomy and Health, Agrifood, RISE Research Institutes of Sweden, Gothenburg, Sweden,RISE Research Institutes of Sweden
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- Mihnea, Mihaela, 1983- (författare)
- Örebro University, Sweden,Örebro universitet
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- Lopez-Sanchez, Patricia, 1977 (författare)
- Department of Biology and Biological Engineering, Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden,Chalmers tekniska högskola,Chalmers University of Technology
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(creator_code:org_t)
- Academic Press, 2022
- 2022
- Engelska.
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Ingår i: Lebensmittel-Wissenschaft + Technologie. - : Academic Press. - 0023-6438 .- 1096-1127. ; 162
- Relaterad länk:
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https://doi.org/10.1...
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https://research.cha... (primary) (free)
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https://urn.kb.se/re...
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https://doi.org/10.1...
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https://urn.kb.se/re...
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https://research.cha...
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Abstract
Ämnesord
Stäng
- Macroalgae are a rich source of dietary fibre, protein, lipids and bioactives. However, more research is needed to understand how processing methods impact macroalgae techno-functional properties. In this work, aqueous suspensions of the fibre-rich brown algae Laminaria digitata were prepared by conventional food processing methods. The impact of sequence of processing steps (thermal and mechanical treatments), and heating time (15, 30 and 45 min), on volatile aroma composition were investigated. Changes in volatile composition were monitored with headspace GC-FID/MS analysis. Our results showed that both parameters impacted the volatiles profile of the suspensions. From an overall volatile perspective, short heating times (90 °C for 15 min) led to similar profiles, independently of the sequence of thermal and mechanical treatments. However, longer heating times induced a larger release of several aldehydes, specific for each processing method. Our results bring new insights on the volatile composition of suspensions of Laminaria digitata, which are related to flavour properties, and aid design of food products containing seaweed. © 2022 The Authors
Ämnesord
- NATURVETENSKAP -- Biologi -- Mikrobiologi (hsv//swe)
- NATURAL SCIENCES -- Biological Sciences -- Microbiology (hsv//eng)
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
- TEKNIK OCH TEKNOLOGIER -- Annan teknik -- Livsmedelsteknik (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Other Engineering and Technologies -- Food Engineering (hsv//eng)
- TEKNIK OCH TEKNOLOGIER -- Materialteknik -- Annan materialteknik (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Materials Engineering -- Other Materials Engineering (hsv//eng)
Nyckelord
- Algae
- Flavour
- Laminaria digitata
- Seaweed
- Volatile composition
- Chemical analysis
- Food processing
- Processing
- Product design
- Bioactives
- Dietary fibre
- Fiber protein
- Heating time
- Macro-algae
- Mechanical treatments
- Processing method
- Thermal
- Suspensions (fluids)
- Måltidskunskap
Publikations- och innehållstyp
- ref (ämneskategori)
- art (ämneskategori)
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