Characterisation of Flavour Attributes in Egg White Protein Using HS-GC-IMS Combined with E-Nose and E-Tongue: Effect of High-Voltage Cold Plasma Treatment Time

Egg white protein (EWP) is susceptible to denaturation and coagulation when exposed to high temperatures, adversely affecting its flavour, thereby influencing consumers’ decisions. Here, we employ high-voltage cold plasma (HVCP) as a novel nonthermal technique to investigate its influence on the EWP...

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Detalles Bibliográficos
Autores principales: Nasiru, Mustapha Muhammad, Umair, Muhammad, Boateng, Evans Frimpong, Alnadari, Fawze, Khan, Kashif-ur Rehman, Wang, Zhaobin, Luo, Ji, Yan, Wenjing, Zhuang, Hong, Majrashi, Ali, Zhang, Jianhao, Korma, Sameh A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8838924/
https://www.ncbi.nlm.nih.gov/pubmed/35163870
http://dx.doi.org/10.3390/molecules27030601

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8838924/
https://www.ncbi.nlm.nih.gov/pubmed/35163870
http://dx.doi.org/10.3390/molecules27030601

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