Sorption of aroma compounds in PET and PVC during the storage of a strawberry syrup-Reference-Cited by-同舟云学术

Sorption of aroma compounds in PET and PVC during the storage of a strawberry syrup

Published:2007-10-09 Issue:11 Volume:24 Page:1306-1317
ISSN:0265-203X
Container-title:Food Additives & Contaminants
language:en
Short-container-title:Food Additives & Contaminants

Author:

Ducruet V.¹,Vitrac O.²,Saillard P.³,Guichard E.⁴,Feigenbaum A.⁵,Fournier N.⁴

Affiliation:

1. a INRA, Unité Mixte de Recherche SCALE and

2. b INRA Unité Mixte de Recherche GENIAL, 1 avenue des Olympiades , Massy CEDEX, F-91744, France

3. c INRA Laboratoire de Nutrition et Sécurité Alimentaire , F-78352 Jouy en Josas CEDEX, France

4. d INRA, Unité Mixte de Recherche FLAVIC, 17 rue Sully, BV 86510 , F-21065 Dijon CEDEX, France

5. e INRA, Unité Mixte de Recherche FARE, Moulin de la Housse , Reims, F-51687, France

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,Chemistry (miscellaneous),Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/02652030701361283

Reference33 articles.

1. Evolution of aroma compounds from orange juice stored in polyethylene terephthalate (PET)

2. Brandrup , J , Immergut , EH and Grulke , A . 1989. Polymer handbook, 443Hoboken, New Jersey, USA: John Wiley and Sons.

3. Modelling the effect of oil/fat content in food systems on flavour absorption by LLDPE

4. Influence of Packaging on the Aroma Stability of Strawberry Syrup during Shelf Life

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