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- Zhang, Wencan, et al. Show all 2 Author
- Journal of food biochemistry 2018 v.42 no.5 pp. e12622
- cooking fats and oils; flavor; flavor compounds; furfuryl alcohol; palm kernel oil; palm kernels; powders; principal component analysis; pyrazines; roasting; seeds; subtilisin; sweets; volatile compounds
- ... Three commercial proteases, namely Protamex, Neutrase, and Alcalase were applied to treat palm kernel (PK) powders with the aim to modify the flavor of palm kernel oil (PKO) obtained from roasted PK. The results showed that after protease treatment and roasting, the volatile profile of obtained PKO was significantly modified with more pyrazines and other N‐heterocyclic compounds being formed. Prot ...