title
Analytical Methods for Quantification of Bitter Compounds in Plant Protein Ingredients and Food Applications
Analüütilised meetodid kibedate ühendite kvantitatiivseks määramiseks taimse valgu põhistes toitumaatriksites
author
Zeinatulina, Anastassia
keywords
plant-based protein applications
liquid chromatography mass spectrometry
design of experiments
optimisation
food analysis
bitterness
sensory analysis
method optimisation
avenacosides
saponins
free fatty acids
doctoral theses
toidu analüüs
sensoorne analüüs
meetodi optimeerimine
avenakosiidid
saponiinid
vabad rasvhapped
taimse valgu põhised toidumaatriksid
doktoritööd
description
Citation: Zeinatulina, A. (2026). Analytical Methods for Quantification of Bitter Compounds in Plant Protein Ingredients and Food Applications [TalTech Press]. https://doi.org/10.23658/taltech.19/2026
serial number
19/2026
publisher
TalTech Press
TalTech Kirjastus
supervisor
Kuhtinskaja, Maria
Kriščiunaite, Tiina
Rosenvald, Sirli
defence date
13.04.2026
identifier
https://digikogu.taltech.ee/et/Item/7b04a322-88fc-4a24-a0c6-6587604be4d3
ISBN 978-9916-80-476-6 (PDF)
https://doi.org/10.23658/taltech.19/2026
language
eng
rights
CC BY-NC-SA
institution
Tallinn University of Technology
Tallinna Tehnikaülikool
faculty
School of Science
Loodusteaduskond
department / college
Department of Chemistry and Biotechnology
Keemia ja biotehnoloogia instituut