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Flavors binding

Hydration water, fat, and flavor binding gelation emulsifying foaming and whipping characteristics vary among different soy protein products and complete substitution of animal proteins by these products is not always possible (114). [Pg.470]

Individual flavor components are subjected to losses through distillation, flavor binding by starches and proteins, and chemical degradation during the microwave process. Specific data on flavor loss by distillation as affected by the various media and chemical modification of flavor precursors is presented in this paper. Data on flavor binding during microwave processing is addressed in a subsequent paper. [Pg.520]

Microwave Cake and Conventional Cakes. Losses of diacetyl and acetoin (Table VII) were.much greater in the microwave cake than in the cake prepared by conventional heating. Losses in the microwave were attributed to volatilization, although flavor binding by starches and proteins is also a factor. [Pg.525]

Ethanol appeared to modify flavor binding phenomena and it seemed that ethanol affected the conformational state of proteins. The relationship between the surface hydrophobicity of protein which informs on the conformational state and the... [Pg.225]

Flavor Binding. Many proteins and carbohydrates are capable of binding flavor molecules, and therefore altering their distribution within an emulsion (131-135). [Pg.1853]

Flavor binding can cause a significant alteration in the perceived flavor of a food. This alteration is often detrimental to food quality because it changes the characteristic flavor prohle, but it can also be beneficial when the bound molecules are off-flavors. A flavor chemist must therefore take binding effects into account when formulating the flavor of a particular product. [Pg.1854]

Proteins play many roles in foods, the most important one being nutritional. Another one is flavor binding, and so is flavor formation during processing and storage. The activities of the proteins called enzymes are of obvious importance. Two main groups of physicochemical functional properties of proteins can be distinguished ... [Pg.222]

Flavor properties of proteins are critical in food applications. Frequently, products with the same or equal functionality will not be chosen for use by food manufacturers because of their effect on flavor. This includes not only off-flavors associated with the protein but also the binding of added flavors by the protein, thus reducing the impact of the added flavor. Flavor binding by food proteins has been reviewed by Jasinski and Kilara [99] and Kinsella [100]. [Pg.308]

Flavor binding Adsorption, entrapment, release of flavor compounds Simulated meats, baked goods C, 1, H... [Pg.716]

Hydrophobic interactions which are enforced (entropy driven) by the nature of water are the principle forces behind protein folding (6). They facilitate the establishment of other stabilizing interactions (7,10). Hydrophobic interactions, being of fundamental importance to protein structure, are very relevant to the functional properties of many food proteins, especially caseins. These forces affect solubility, gelation, coagulation, micelle formation, film formation, surfactant properties and flavor binding (7,10). [Pg.630]

Extrusion cooking has been shown to be an efficient method for the production of many types of food products. One disadvantage of this processing technique is the possible loss of flavor due to steam distillation of volatiles at the die, flavor binding to starch or protein, or the thermal degradation of flavors. In order to compensate for these losses, processors may add flavors during extrusion. In response to this, a number of researchers have studied how flavors are retained in an extruded material and what can be done to help retain these compounds. [Pg.305]

A last point is ice creams will deteriorate in flavor with time. They have a finite shelf life. They will oxidize from light or simply enough time. They are subject to tainting from the packaging. Also flavor binding, particularly vanilla, occurs over time as well. [Pg.414]

Figure 5 Degree of hydration of a chocolate cookie affects flavor binding/retention ability. Figure 5 Degree of hydration of a chocolate cookie affects flavor binding/retention ability.
Ghosh S, Peterson DG, Coupland JN. 2007. Flavor binding by solid and liquid emulsion droplets. In Dickinson E Lesser ME (editors). Food Colloids Self-assembly and materieil science. London Roytil Society of Chemistry, pp. 423-432. [Pg.182]


See other pages where Flavors binding is mentioned: [Pg.49]    [Pg.226]    [Pg.236]    [Pg.254]    [Pg.254]    [Pg.255]    [Pg.255]    [Pg.256]    [Pg.303]    [Pg.311]    [Pg.809]    [Pg.489]    [Pg.153]    [Pg.154]    [Pg.155]    [Pg.160]    [Pg.398]   
See also in sourсe #XX -- [ Pg.36 ]




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