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Ingredient
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
2 compounds identified — FoodAtlas / FooDB verified
Highlighted compounds are flavor-active · click to view molecular profile
Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
“Least gelation concentrations (% w/v) for almond, Brazil nut, cashew, hazelnut, macadamia, pine nut, pistachio, Spanish peanut, Virginia peanut, and soybean were, respectively, 6, 8, 8, 12, 20, 12, 10, 14, 14, and 16.”
least gelation concentrations → were → 6 (almond), 8 (Brazil nut), 8 (cashew), 12 (hazelnut), 20 (macadamia), 12 (pine nut), 10 (pistachio), 14 (Spanish peanut), 14 (Virginia peanut), and 16 (soybean)
“Borate saline buffer (0.1 M, pH 8.45) solubilized proteins from almond, Brazil nut, cashew nut, hazelnut, macadamia, pine nut, pistachio, Spanish peanut, Virginia peanut, and soybean seeds were prepared from the corresponding defatted flour.”
Borate saline buffer (0.1 M, pH 8.45) → solubilized → proteins from almond, Brazil nut, cashew nut, hazelnut, macadamia, pine nut, pistachio, Spanish peanut, Virginia peanut, and soybean seeds