The fate of furfurals and other volatile markers during the baking process of a model cookie-Reference-Cited by-同舟云学术

The fate of furfurals and other volatile markers during the baking process of a model cookie

Published:2008-12 Issue:3 Volume:111 Page:758-763
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ait Ameur Lamia,Rega Barbara,Giampaoli Pierre,Trystram Gilles,Birlouez-Aragon Inès

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

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3. Effect of pH and temperature on the formation of volatiles compounds in cysteine/reducing sugar/starch mixtures during extrusion cooking;Ames;Journal of Agricultural and Food Chemistry,2001

4. AOAC (1990). pH of flour. Potentiometric method. Procedure 943–02. In official methods of analysis. Association of Official Analytical Chemists, Washington, DC.

5. Compounds contributing to the characterization aroma of malted barley;Beal;Journal of Agricultural and Food Chemistry,1994

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