Organoleptic and nutritional effects of phenolic compounds on oilseed protein products: A review
Abstract In many new oilseed protein sources, phenolic compounds are as important as unsaturated lipids, carbonyl compounds, and nonenzymatic browning in the development of adverse flavors and colors in food products. The free phenolic acids are of particular concern because of enzymatic oxidation t...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Sosulski, F. [verfasserIn] |
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| Format: |
Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
1979 |
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| Schlagwörter: |
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| Anmerkung: |
© American Oil Chemists’ Society 1979 |
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| Übergeordnetes Werk: |
Enthalten in: Journal of the American Oil Chemists’ Society - Springer-Verlag, 1947, 56(1979), 8 vom: Aug., Seite 711-715 |
|---|---|
| Übergeordnetes Werk: |
volume:56 ; year:1979 ; number:8 ; month:08 ; pages:711-715 |
| Links: |
|---|
| DOI / URN: |
10.1007/BF02663047 |
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OLC2068072343 |
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| 520 | |a Abstract In many new oilseed protein sources, phenolic compounds are as important as unsaturated lipids, carbonyl compounds, and nonenzymatic browning in the development of adverse flavors and colors in food products. The free phenolic acids are of particular concern because of enzymatic oxidation too-quinones and subsequent binding to lysine and methionine in the proteins. Numerous free phenolic acids have been identified in all oilseed flours with syringic, ferulic and vanillic being the major components in cottonseed, peanut and soybean flours. Gossypol in cottonseed, chlorogenic acid in sunflower, and sinapine in rapeseed are microconstituent phenolics which cause unique problems in the utilization of these defatted flours and their protein isolates in food applications. The roles of bound phenolics and tannins in the binding of essential nutrients or altering chemical and functional properties require further investigation. | ||
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10.1007/BF02663047 doi (DE-627)OLC2068072343 (DE-He213)BF02663047-p DE-627 ger DE-627 rakwb eng 660 VZ Sosulski, F. verfasserin aut Organoleptic and nutritional effects of phenolic compounds on oilseed protein products: A review 1979 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © American Oil Chemists’ Society 1979 Abstract In many new oilseed protein sources, phenolic compounds are as important as unsaturated lipids, carbonyl compounds, and nonenzymatic browning in the development of adverse flavors and colors in food products. The free phenolic acids are of particular concern because of enzymatic oxidation too-quinones and subsequent binding to lysine and methionine in the proteins. Numerous free phenolic acids have been identified in all oilseed flours with syringic, ferulic and vanillic being the major components in cottonseed, peanut and soybean flours. Gossypol in cottonseed, chlorogenic acid in sunflower, and sinapine in rapeseed are microconstituent phenolics which cause unique problems in the utilization of these defatted flours and their protein isolates in food applications. The roles of bound phenolics and tannins in the binding of essential nutrients or altering chemical and functional properties require further investigation. Phenolic Compound Tannin Phenolic Acid Gossypol Chlorogenic Acid Enthalten in Journal of the American Oil Chemists’ Society Springer-Verlag, 1947 56(1979), 8 vom: Aug., Seite 711-715 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:56 year:1979 number:8 month:08 pages:711-715 https://doi.org/10.1007/BF02663047 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_26 GBV_ILN_40 GBV_ILN_70 GBV_ILN_95 GBV_ILN_2360 GBV_ILN_4012 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4306 GBV_ILN_4315 AR 56 1979 8 08 711-715 |
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10.1007/BF02663047 doi (DE-627)OLC2068072343 (DE-He213)BF02663047-p DE-627 ger DE-627 rakwb eng 660 VZ Sosulski, F. verfasserin aut Organoleptic and nutritional effects of phenolic compounds on oilseed protein products: A review 1979 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © American Oil Chemists’ Society 1979 Abstract In many new oilseed protein sources, phenolic compounds are as important as unsaturated lipids, carbonyl compounds, and nonenzymatic browning in the development of adverse flavors and colors in food products. The free phenolic acids are of particular concern because of enzymatic oxidation too-quinones and subsequent binding to lysine and methionine in the proteins. Numerous free phenolic acids have been identified in all oilseed flours with syringic, ferulic and vanillic being the major components in cottonseed, peanut and soybean flours. Gossypol in cottonseed, chlorogenic acid in sunflower, and sinapine in rapeseed are microconstituent phenolics which cause unique problems in the utilization of these defatted flours and their protein isolates in food applications. The roles of bound phenolics and tannins in the binding of essential nutrients or altering chemical and functional properties require further investigation. Phenolic Compound Tannin Phenolic Acid Gossypol Chlorogenic Acid Enthalten in Journal of the American Oil Chemists’ Society Springer-Verlag, 1947 56(1979), 8 vom: Aug., Seite 711-715 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:56 year:1979 number:8 month:08 pages:711-715 https://doi.org/10.1007/BF02663047 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_26 GBV_ILN_40 GBV_ILN_70 GBV_ILN_95 GBV_ILN_2360 GBV_ILN_4012 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4306 GBV_ILN_4315 AR 56 1979 8 08 711-715 |
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10.1007/BF02663047 doi (DE-627)OLC2068072343 (DE-He213)BF02663047-p DE-627 ger DE-627 rakwb eng 660 VZ Sosulski, F. verfasserin aut Organoleptic and nutritional effects of phenolic compounds on oilseed protein products: A review 1979 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © American Oil Chemists’ Society 1979 Abstract In many new oilseed protein sources, phenolic compounds are as important as unsaturated lipids, carbonyl compounds, and nonenzymatic browning in the development of adverse flavors and colors in food products. The free phenolic acids are of particular concern because of enzymatic oxidation too-quinones and subsequent binding to lysine and methionine in the proteins. Numerous free phenolic acids have been identified in all oilseed flours with syringic, ferulic and vanillic being the major components in cottonseed, peanut and soybean flours. Gossypol in cottonseed, chlorogenic acid in sunflower, and sinapine in rapeseed are microconstituent phenolics which cause unique problems in the utilization of these defatted flours and their protein isolates in food applications. The roles of bound phenolics and tannins in the binding of essential nutrients or altering chemical and functional properties require further investigation. Phenolic Compound Tannin Phenolic Acid Gossypol Chlorogenic Acid Enthalten in Journal of the American Oil Chemists’ Society Springer-Verlag, 1947 56(1979), 8 vom: Aug., Seite 711-715 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:56 year:1979 number:8 month:08 pages:711-715 https://doi.org/10.1007/BF02663047 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_26 GBV_ILN_40 GBV_ILN_70 GBV_ILN_95 GBV_ILN_2360 GBV_ILN_4012 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4306 GBV_ILN_4315 AR 56 1979 8 08 711-715 |
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10.1007/BF02663047 doi (DE-627)OLC2068072343 (DE-He213)BF02663047-p DE-627 ger DE-627 rakwb eng 660 VZ Sosulski, F. verfasserin aut Organoleptic and nutritional effects of phenolic compounds on oilseed protein products: A review 1979 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © American Oil Chemists’ Society 1979 Abstract In many new oilseed protein sources, phenolic compounds are as important as unsaturated lipids, carbonyl compounds, and nonenzymatic browning in the development of adverse flavors and colors in food products. The free phenolic acids are of particular concern because of enzymatic oxidation too-quinones and subsequent binding to lysine and methionine in the proteins. Numerous free phenolic acids have been identified in all oilseed flours with syringic, ferulic and vanillic being the major components in cottonseed, peanut and soybean flours. Gossypol in cottonseed, chlorogenic acid in sunflower, and sinapine in rapeseed are microconstituent phenolics which cause unique problems in the utilization of these defatted flours and their protein isolates in food applications. The roles of bound phenolics and tannins in the binding of essential nutrients or altering chemical and functional properties require further investigation. Phenolic Compound Tannin Phenolic Acid Gossypol Chlorogenic Acid Enthalten in Journal of the American Oil Chemists’ Society Springer-Verlag, 1947 56(1979), 8 vom: Aug., Seite 711-715 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:56 year:1979 number:8 month:08 pages:711-715 https://doi.org/10.1007/BF02663047 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_26 GBV_ILN_40 GBV_ILN_70 GBV_ILN_95 GBV_ILN_2360 GBV_ILN_4012 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4306 GBV_ILN_4315 AR 56 1979 8 08 711-715 |
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10.1007/BF02663047 doi (DE-627)OLC2068072343 (DE-He213)BF02663047-p DE-627 ger DE-627 rakwb eng 660 VZ Sosulski, F. verfasserin aut Organoleptic and nutritional effects of phenolic compounds on oilseed protein products: A review 1979 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © American Oil Chemists’ Society 1979 Abstract In many new oilseed protein sources, phenolic compounds are as important as unsaturated lipids, carbonyl compounds, and nonenzymatic browning in the development of adverse flavors and colors in food products. The free phenolic acids are of particular concern because of enzymatic oxidation too-quinones and subsequent binding to lysine and methionine in the proteins. Numerous free phenolic acids have been identified in all oilseed flours with syringic, ferulic and vanillic being the major components in cottonseed, peanut and soybean flours. Gossypol in cottonseed, chlorogenic acid in sunflower, and sinapine in rapeseed are microconstituent phenolics which cause unique problems in the utilization of these defatted flours and their protein isolates in food applications. The roles of bound phenolics and tannins in the binding of essential nutrients or altering chemical and functional properties require further investigation. Phenolic Compound Tannin Phenolic Acid Gossypol Chlorogenic Acid Enthalten in Journal of the American Oil Chemists’ Society Springer-Verlag, 1947 56(1979), 8 vom: Aug., Seite 711-715 (DE-627)129595691 (DE-600)240684-6 (DE-576)015088715 0003-021X nnns volume:56 year:1979 number:8 month:08 pages:711-715 https://doi.org/10.1007/BF02663047 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE SSG-OLC-PHA SSG-OLC-DE-84 GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_26 GBV_ILN_40 GBV_ILN_70 GBV_ILN_95 GBV_ILN_2360 GBV_ILN_4012 GBV_ILN_4036 GBV_ILN_4046 GBV_ILN_4219 GBV_ILN_4306 GBV_ILN_4315 AR 56 1979 8 08 711-715 |
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Organoleptic and nutritional effects of phenolic compounds on oilseed protein products: A review |
| abstract |
Abstract In many new oilseed protein sources, phenolic compounds are as important as unsaturated lipids, carbonyl compounds, and nonenzymatic browning in the development of adverse flavors and colors in food products. The free phenolic acids are of particular concern because of enzymatic oxidation too-quinones and subsequent binding to lysine and methionine in the proteins. Numerous free phenolic acids have been identified in all oilseed flours with syringic, ferulic and vanillic being the major components in cottonseed, peanut and soybean flours. Gossypol in cottonseed, chlorogenic acid in sunflower, and sinapine in rapeseed are microconstituent phenolics which cause unique problems in the utilization of these defatted flours and their protein isolates in food applications. The roles of bound phenolics and tannins in the binding of essential nutrients or altering chemical and functional properties require further investigation. © American Oil Chemists’ Society 1979 |
| abstractGer |
Abstract In many new oilseed protein sources, phenolic compounds are as important as unsaturated lipids, carbonyl compounds, and nonenzymatic browning in the development of adverse flavors and colors in food products. The free phenolic acids are of particular concern because of enzymatic oxidation too-quinones and subsequent binding to lysine and methionine in the proteins. Numerous free phenolic acids have been identified in all oilseed flours with syringic, ferulic and vanillic being the major components in cottonseed, peanut and soybean flours. Gossypol in cottonseed, chlorogenic acid in sunflower, and sinapine in rapeseed are microconstituent phenolics which cause unique problems in the utilization of these defatted flours and their protein isolates in food applications. The roles of bound phenolics and tannins in the binding of essential nutrients or altering chemical and functional properties require further investigation. © American Oil Chemists’ Society 1979 |
| abstract_unstemmed |
Abstract In many new oilseed protein sources, phenolic compounds are as important as unsaturated lipids, carbonyl compounds, and nonenzymatic browning in the development of adverse flavors and colors in food products. The free phenolic acids are of particular concern because of enzymatic oxidation too-quinones and subsequent binding to lysine and methionine in the proteins. Numerous free phenolic acids have been identified in all oilseed flours with syringic, ferulic and vanillic being the major components in cottonseed, peanut and soybean flours. Gossypol in cottonseed, chlorogenic acid in sunflower, and sinapine in rapeseed are microconstituent phenolics which cause unique problems in the utilization of these defatted flours and their protein isolates in food applications. The roles of bound phenolics and tannins in the binding of essential nutrients or altering chemical and functional properties require further investigation. © American Oil Chemists’ Society 1979 |
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8 |
| title_short |
Organoleptic and nutritional effects of phenolic compounds on oilseed protein products: A review |
| url |
https://doi.org/10.1007/BF02663047 |
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| up_date |
2024-07-03T17:30:22.937Z |
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