Changes in chemical composition of pumpkin seeds during the roasting process for production of pumpkin seed oil (Part 2: volatile compounds)

Author:

Siegmund Barbara,Murkovic Michael

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference22 articles.

1. Acree, T. & Arn, H. (2002). Flavornet. Gas chromatography – olfactometry (GCO) of natural products. Available: www.nysaes.cornell.edu/fst/faculty/acree/flavornet (accessed 14 November, 2002).

2. Minor Strecker degradation products of phenylalanine and phenylglycine;Adamiec;European Food Research and Technology,2001

3. Effect of pH, temperature, and moisture on the formation of volatile compounds in glycine/glucose model systems;Ames;Journal of Agricultural and Food Chemistry,2001

4. Production of volatile compounds related to the flavour of foods from the Strecker degradation of dl-methionine;Balance;Journal of the Science of Food and Agriculture,1961

5. On the aroma of Auistrian pumpkin seed oil;Buchbauer;Ernährung/nutrition,1998

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