Pre-extrusion flavoring with butyric acid and cysteine, as aroma precursors, was used for production of cheese-flavored expanded corn-based snacks. The effects of extrusion temperature and sunflower oil sprinkled over the ...

This paper proposes a method to enzymatically treat poor-quality cocoa almonds (known as “slate”) to ensure the formation of chocolate flavor precursors. The production of flavor precursors improves the quality of these ...

The practice of pod storage (PS) has been applied in many cocoa producing countries, especially by Ghanaian farmers over the years. However, the study of PS has not received much attention, hence, until now, its potential ...

Essential precursors of the cocoa-specific roasting-flavor notes were formed during proteolysis of the cocoa vicilin-class(7S) globulin by a mixture of cocoa aspartic protease and carboxypeptidase. These could be partially ...

With the aim of producing snacks with reduced lipid content, the effect of lipids on the in vitro release of butyric acid and on the duration of the dominant sensations of cheese-flavored expanded snacks were investigated. ...

O processo de extrusão termoplástica é amplamente utilizado para reestruturar alimentos à base de amido e/ou proteína, sendo os snacks um dos principais produtos fabricados por extrusão. O método de aromatização de snacks ...

Enzymatic hydrolysis (lipolysis) of milk glycerides to free fatty acids is essential for flavor development in cheese. The principal lipolytic agents in cheese include lipoprotein lipase from raw milk, pregastric esterase ...