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dc.contributor.supervisor Arntfield, Susan (Food Science) en_US
dc.contributor.author Tiessen-Dyck, Melissa
dc.date.accessioned 2014-08-19T14:46:24Z
dc.date.available 2014-08-19T14:46:24Z
dc.date.issued 2014-08-19
dc.identifier.uri http://hdl.handle.net/1993/23820
dc.description.abstract Binding of volatile flavour compounds to plant proteins is known to be an issue, particularly for developers of flavoured gluten-free snacks made with pea protein. This project used a model system to describe the effects of extraction and heat on the binding of hexanal (Hex), hexyl acetate (HxAc) and 2-octanone (2-Oct) to pea protein isolate and to evaluate any resulting change in protein functionality. en_US
dc.subject pea protein isolate en_US
dc.subject volatile compound en_US
dc.subject hexanal en_US
dc.subject 2-octanone en_US
dc.subject hexyl acetate en_US
dc.subject differential scanning calorimetry en_US
dc.subject gelation en_US
dc.subject headspace gas chromatography en_US
dc.title Pea protein - volatile compound interactions: effects of binding, heat and extraction on protein functionality en_US
dc.degree.discipline Food Science en_US
dc.contributor.examiningcommittee Sapirstein, Harry (Food Science) Aliani, Michel (Human Nutritional Sciences) en_US
dc.degree.level Master of Science (M.Sc.) en_US
dc.description.note October 2014 en_US


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