Evidence map›Paper›PMID 35531421›Full record

ArticleJournal of food science and technology2022

Production of nutty-like flavour from soybean protein isolate hydrolysate pretreated or assisted by microwave irradiation: impact of encapsulation on nutty flavour quality.

Fatma Shafik Abd El-Aleem, Shereen Nazeh Lotfy, Rasha Saad, Mohamad Yehia Sayed Ahmed, Hoda Hanem Mohamed Fadel

Abstract read
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In one paragraph

Article in Journal of food science and technology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

5 authors.

Fatma Shafik Abd El-AleemChemistry of Flavour and Aroma Department, National Research Centre, Dokki, Cairo, 12622 Egypt.
Shereen Nazeh LotfyChemistry of Flavour and Aroma Department, National Research Centre, Dokki, Cairo, 12622 Egypt.
Rasha SaadChemistry of Flavour and Aroma Department, National Research Centre, Dokki, Cairo, 12622 Egypt.
Mohamad Yehia Sayed AhmedChemistry of Flavour and Aroma Department, National Research Centre, Dokki, Cairo, 12622 Egypt.
Hoda Hanem Mohamed FadelChemistry of Flavour and Aroma Department, National Research Centre, Dokki, Cairo, 12622 Egypt.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The aim of this study was to prepare a nutty-like flavour from enzymatic hydrolysates of soybean protein isolate pretreated or assisted by microwave heating. In both cases the time of microwave heating was optimized and degree of hydrolysis (DH) and content of free amino acids in each hydrolysate were determined and compared with those of hydrolysate prepared by conventional method (E-HSC). The hydrolysates showed the best results were used as main precursors of nutty flavour. The generated volatiles were subjected to GC-MS analysis and odour evaluation. The effect of encapsulation and storage on the nutty flavour was evaluated. The results revealed that the hydrolysates pretreated (E-HSMP

Indexed as

EncapsulationEnzymatic hydrolysisMicrowave irradiationPrincipal component analysisPyrazinesSensory analysis

Identifiers

PMID35531421
PMCPMC9046492

What OpenQuestion holds

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.