Volatile compounds released by acid hydrolysis in jackfruit (Artocarpus heterophyllus Lam.). A comparative study by using SDE and HS-SPME techniques-Reference-Cited by-同舟云学术

Volatile compounds released by acid hydrolysis in jackfruit (Artocarpus heterophyllus Lam.). A comparative study by using SDE and HS-SPME techniques

Published:2022-10 Issue: Volume:113 Page:104701
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Barros-Castillo Julio César,Calderón-Santoyo Montserrat,García-Magaña Maria de Lourdes,Calderón-Chiu Carolina,Ragazzo-Sánchez Juan Arturo

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

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2. Free and bound flavour components of Amazonian fruits: 2. cupuacu volatile compounds;Boulanger;Flavour Fragr. J.,2000

3. Changes of volatile compounds during heating of bacuri pulp;Boulanger;J. Agric. Food Chem.,2001

4. Jackfruit (Artocarpus heterophyllus Lam) leaf as a new source to obtain protein hydrolysates: physicochemical characterization, techno-functional properties and antioxidant capacity;Calderón-Chiu;Food Hydrocoll.,2021

5. Distribution of free sugars and fatty acids in jackfruit (Artocarpus heterophyllus);Chowdhury;Food Chem.,1997

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