Article

Corn gluten meal odorants and volatiles after treatment to improve flavor

2006-01-01

Abstract excerpt

Production of corn gluten meal (CGM), a high-protein coproduct from wet milling of corn, is increasing as production of fuel ethanol from corn increases. Unpleasant taste and odor have limited the use of CGM in human food. Adjustment of pH and extraction with water have been reported to reduce the off-flavor of CGM but the improvement is not enough for substantial addition of CGM to the human diet. More study of C...

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Literature Corpus work: 239687b2-1655-57f0-83b3-7f3377063339
DOI: 10.1094/cc-83-0228

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