Profile changes in banana flavour volatiles during low temperature drying
Author:
Funder
The University of New South Wales
Publisher
Elsevier BV
Subject
Food Science
Reference35 articles.
1. Bananas, raw materials for making processed food products;Aurore;Trends in Food Science & Technology,2009
2. Changes in aromatic components of banana during ripening and air-drying;Boudhrioua;LWT-Food Science and Technology,2003
3. Influence of cultivar, growth altitude and maturity stage on banana volatile compound composition;Brat;Fruits,2004
4. Food volatiles. Volatilities of aldehydes, ketones, and esters in dilute water solution;Buttery;Journal of Agricultural and Food Chemistry,1969
5. Volatiles retention during drying of food liquids;Chandrasekaran;AICHE Journal,1972
Cited by 24 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Quality Attributes of Dried Osmo-Dehydrated Banana Slices Using Coconut Sugar and Sucrose as Osmotic Agents;Food and Bioprocess Technology;2024-08-20
2. Multi-omic applications for understanding and enhancing tropical fruit flavour;Plant Molecular Biology;2024-07-08
3. Convective drying and quality attributes of osmo-dehydrated banana slices using coconut sugar and sucrose as osmotic agents;2024-06-24
4. Investigation of volatiles and quality attributes of indica-japonica hybrid paddy by radio frequency combined hot air drying;Drying Technology;2024-01-02
5. Analysis of aroma characteristics and differences among three disease-resistant banana varieties based on electronic nose and HS-SPME-GC–MS;European Food Research and Technology;2023-12-07
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3