Impact of flavour solvent (propylene glycol or triacetin) on vanillin, 5-(hydroxymethyl)furfural, 2,4-decadienal, 2,4-heptadienal, structural parameters and sensory perception of shortcake biscuits over accelerated shelf life testing-Reference-Cited by-同舟云学术

Impact of flavour solvent (propylene glycol or triacetin) on vanillin, 5-(hydroxymethyl)furfural, 2,4-decadienal, 2,4-heptadienal, structural parameters and sensory perception of shortcake biscuits over accelerated shelf life testing

Published:2013-11 Issue:2 Volume:141 Page:1354-1360
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yang Ni,Hort Joanne,Linforth Robert,Brown Keith,Walsh Stuart,Fisk Ian D.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

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4. Light-oxidized flavor development and vitamin A degradation in chocolate milk;Chapman;Journal of Food Science,1998

5. Physicochemical behaviors of sugars, lipids, and gluten in short dough and biscuit;Chevallier;Journal of Agricultural and Food Chemistry,2000

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