Retention of aroma compounds by corn, sorghum and amaranth starches

Author:

Błaszczak Wioletta,Misharina Tamara A.,Fessas Dimitrios,Signorelli Marco,Górecki Adrian R.

Funder

Ministry of Science and Higher Education

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Official method of analysis, protein;AOAC,1990

2. Official method of analysis, ash and moisture content;AOAC,1990

3. Retention of aroma compounds in starch matrices: Compositions between aroma compounds toward amylose and amylopectin;Arvisenet;Journal of Agricultural and Food Chemistry,2002

4. Flavor retention of peppermint (Mentha piperita L.) essential oil spray-dried in modified starches during encapsulation and storage;Baranauskiene;Journal of Agricultural and Food Chemistry,2007

5. Theseus: A new software package for the handling and analysis of thermal denaturation data of biological macromolecules;Barone;Journal of Thermal Analysis,1993

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