Off-flavor formation in legume protein ingredients: Linking molecular origins, processing-induced transformations, and mitigation strategies.

Opazo-Navarrete M, Bravo-Reyes C, Chacón-Fuentes M, Burgos-Díaz C, Larrea-Wachtendorff D, Domínguez-Valencia R, Lorenzo JM

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DOI: 10.1016/j.foodres.2026.120191
Published: 2026 Oct 31
Container: Food research international (Ottawa, Ont.)
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodres.2026.120191,
  title = {Off-flavor formation in legume protein ingredients: Linking molecular origins, processing-induced transformations, and mitigation strategies.},
  author = {Opazo-Navarrete M and Bravo-Reyes C and Chacón-Fuentes M and Burgos-Díaz C and Larrea-Wachtendorff D and Domínguez-Valencia R and Lorenzo JM},
  year = {2026},
  journal = {Food research international (Ottawa, Ont.)},
  doi = {10.1016/j.foodres.2026.120191},
  url = {https://doi.org/10.1016/j.foodres.2026.120191}
}

RIS

TY  - JOUR
TI  - Off-flavor formation in legume protein ingredients: Linking molecular origins, processing-induced transformations, and mitigation strategies.
AU  - Opazo-Navarrete M
AU  - Bravo-Reyes C
AU  - Chacón-Fuentes M
AU  - Burgos-Díaz C
AU  - Larrea-Wachtendorff D
AU  - Domínguez-Valencia R
AU  - Lorenzo JM
PY  - 2026
JO  - Food research international (Ottawa, Ont.)
DO  - 10.1016/j.foodres.2026.120191
UR  - https://doi.org/10.1016/j.foodres.2026.120191
ER  -

APA

M, O., C, B., M, C., C, B., D, L., R, D., & JM, L. (2026). Off-flavor formation in legume protein ingredients: Linking molecular origins, processing-induced transformations, and mitigation strategies.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.120191

Source records

pubmed · retrieved 2026-09-26T21:24:43.660Z