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Origins of volatile compounds and identification of odour-active compounds in air-classified fractions of faba bean (Vicia faba L. minor)

Archive ouverte | Karolkowski, Adeline | CCSD

International audience. Faba bean (Vicia faba L. minor) has many interests but is characterised by off-notes (negative odours/aromas) due to volatile compounds that are promoted during seed processing. Little is kno...

Heat Treatment, Cultivar and Formulation Modify the Sensory Properties and Consumer Acceptability of Gels Containing Faba Bean (Vicia faba L. minor) Protein Concentrates

Archive ouverte | Karolkowski, Adeline | CCSD

This article belongs to the Section Sensory and Consumer Sciences.. International audience. Faba bean (Vicia faba L. minor) is an emerging plant-based ingredient due to its environmental, nutritional and functional ...

Faba Bean (Vicia faba L. minor) Bitterness: An Untargeted Metabolomic Approach to Highlight the Impact of the Non-Volatile Fraction

Archive ouverte | Karolkowski, Adeline | CCSD

This article belongs to the Section Nutrition and Metabolism.. International audience. In the context of climate change, faba beans are an interesting alternative to animal proteins but are characterised by off-note...

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