Changes in structure and aroma release from starch–aroma systems upon α-amylase addition-Reference-Cited by-同舟云学术

Changes in structure and aroma release from starch–aroma systems upon α-amylase addition

Published:2008-04-26 Issue:5 Volume:227 Page:1439-1446
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Tietz M.,Buettner A.,Conde-Petit B.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-008-0864-4.pdf

Reference30 articles.

1. Conde-Petit B (2001) Structural features of starch in food: A polymeric and colloidal approach. Habilitation Thesis, Swiss Federal Institute of Technology (ETH) Zurich, Zurich

2. Sayaslan A (2006) Int J Food Properties 9:463–473

3. Mandin O, Duckham SC, Ames JM (1999) J Agric Food Chem 47:2355–2359

4. Sayaslan A, Chung OK, Seib PA, Seitz LM (2000) Cereal Chem 77:248–253

5. Goubet I, Le Quere JL, Voilley AJ (1998) J Agric Food Chem 46:1981–1990

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