Effect of processing and flavour fine-tuning techniques on the volatile flavour constituents of pseudocereals and some minor cereals

• Main Authors: Olaniyi, Lasekan Olusegun, Lasekan, Adeseye O.
• Format: Article
• Language: English
• Published: WFL Publisher 2012
• Online Access: http://psasir.upm.edu.my/id/eprint/24191/1/Effect%20of%20processing%20and%20flavour%20fine-tuning%20techniques%20on%20the%20volatile%20flavour%20constituents%20of%20pseudocereals%20and%20some%20minor%20cereals.pdf; http://psasir.upm.edu.my/id/eprint/24191/; https://www.wflpublisher.com/Abstract/2886

Different processing techniques have been used for many centuries to increase the amount of bioactive components and the subsequent fine-tuning of flavour compounds of pseudocereals and the lesser cereals. After an introduction into the different processing methods that leads to the formation of cha...