The Interaction of Volatiles with Food Components-Reference-Cited by-同舟云学术

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The Interaction of Volatiles with Food Components

Published:1973-01 Issue:1 Volume:6 Page:A10-A16
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Solms J.,Osman-Ismail F.,Beyeler M.

Publisher

Elsevier BV

Subject

General Computer Science

Reference46 articles.

1. Studies on flavor components in soybean;Arai;Part VI. Agr. Biol. Chem.,1970

2. Beyeler, M. and Solms, J. 1972. Unpublished results.

3. Some considerations of the volatilities of organic flavor compounds in foods.;Buttery;J. Agr. Food Chem.,1971

4. Laboratory evaluation of hexane: alcohol azeotrope-extracted soybean flakes as a source for bland protein isolates;Eldrige;Cereal Chem.,1971

5. Role of lipids in flavors;Fross;J. Agr. Food Chem.,1969

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2. Chemical and Instrumental Characterization of Protein–Flavor Interactions;Flavour and Consumer Perception of Food Proteins;2023-11-29

3. Fundamentals of the Sorption (Scalping) Phenomena in Packaged Foods;Reference Module in Food Science;2017

4. Physico-Chemical Interactions in the Flavor-Release Process;Springer Handbook of Odor;2017

5. Effect of protein-flavour binding on flavour delivery and protein functional properties: A special emphasis on plant-based proteins;Flavour and Fragrance Journal;2016-12-01

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