Effects of Hydrothermal Processing on Volatile and Fatty Acids Profile of Cowpeas (Vigna unguiculata), Chickpeas (Cicer arietinum) and Kidney Beans (Phaseolus vulgaris).

Molecules · 2022 · PMC9739933 · PMID 36500298

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a decreasing trendno p-value reported

Most of the compounds show a decreasing trend (selected with a negative VID coefficient), whereas few others show an increasing trend as a function of t c .

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an increasing trendno p-value reported

Other volatiles, such as furanic compounds, pyrans and sulphur compounds, showed an increasing trend during processing, which can be related to the Maillard reactions.

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Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.

Effects of Hydrothermal Processing on Volatile and Fatty Acids Profile of Cowpeas (<i>Vigna unguiculata</i>), Chickpeas (<i>Cicer arietinum</i>) and Kidney Beans (<i>Phaseolus vulgaris</i>).

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