Flavor Potential and Limitations in Novel Protein Sources : An Integrated Sensory and Chemical Analysis Focused on Off-Flavor Identification = Uudsete valguallikate maitseomadused ja piirangud : integreeritud sensoorne ja keemiline analüüs kõrvalmaitsete tuvastamiseks
author
supervisor
statement of authorship
Lachinkhanim Huseynli ; [supervisor: Kristel Vene ; Tallinn University of Technology, School of Science, Department of Chemistry and Biotechnology]
type of dissertation
doktoritöö
university/scientific institution
Tallinna Tehnikaülikool
location of publication
Tallinn
publisher
year of publication
pages
156 p. : ill
series
Tallinn University of Technology. Doctoral thesis = Tallinna Tehnikaülikool. Doktoritöö ; 59/2025
subject of form
ISSN
2585-6898
2585-6901 (PDF)
ISBN
978-9916-80-355-4 (PDF)
978-9916-80-354-7
notes
Autori publikatsioonide nimekiri leheküljel 7
Bibliogr. lk. 59-74
Kokkuvõte eesti keeles
Kättesaadav ka võrguteavikuna
Autori CV inglise ja eesti keeles, lk. 155-156
Thesis (Ph.D. in Food Science ) : Tallinn University of Technology, 2025
url
Open Access
Open Access
scientific publication
teaduspublikatsioon
classifier
TalTech department
language
inglise
- Exploring the protein content and odor-active compounds of black soldier fly larvae for future food applications
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- Toward a comprehensive understanding of flavor of sunflower products: a review of confirmed and prospective aroma- and taste-active compounds
- Integrated sensory, nutritional, and consumer analysis of sunflower seed butter: a comparative study of commercial and prototype samples
Huseynli, L. Flavor Potential and Limitations in Novel Protein Sources : An Integrated Sensory and Chemical Analysis Focused on Off-Flavor Identification = Uudsete valguallikate maitseomadused ja piirangud : integreeritud sensoorne ja keemiline analüüs kõrvalmaitsete tuvastamiseks. Tallinn : TalTech Press, 2025. 156 p. : ill. (Tallinn University of Technology. Doctoral thesis = Tallinna Tehnikaülikool. Doktoritöö ; 59/2025).