A Kinetic Study on the Formation of 2- and 3-Methylbutanal-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

A Kinetic Study on the Formation of 2- and 3-Methylbutanal

Published:2016-03-11 Issue:2 Volume:40 Page:e12375
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:Journal of Food Process Engineering

Author:

Huang Yarong¹,Tippmann Johannes¹,Becker Thomas¹

Affiliation:

1. Institute of Brewing and Beverage Technology; Technische Universität München; Weihenstephaner Steig 20 85354 Freising Germany

Funder

Ministry of Economics and Technology

Technische Universität München

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12375/fullpdf

Reference30 articles.

1. Kinetic modeling of the generation of 2- and 3-methylbutanal in a heated extract of beef liver;Balagiannis;J. Agric. Food Chem.,2009

2. Reactions of monosaccharides during heating of sugar-casein systems: Building of a reaction network model;Brands;J. Agric. Food Chem.,2001

3. Kinetic modeling of reactions in heated monosaccharide-casein systems;Brands;J. Agric. Food Chem.,2002

4. Kinetic modelling of reactions in heated disaccharide-casein systems;Brands;Food Chem.,2003

Cited by 9 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. Evaluating the influence of high-temperature sterilization and pasteurization on volatile organic compounds in tomato stewed beef brisket: An analysis using gas chromatography-ion mobility spectrometry and multivariate statistical visualization;International Journal of Gastronomy and Food Science;2024-06

2. The Influence of Different Non-Conventional Yeasts on the Odour-Active Compounds of Produced Beers;Applied Sciences;2023-02-23

3. Composition and impact of pre- and post-harvest treatments/factors in pecan nuts quality;Trends in Food Science & Technology;2023-01

4. An HS-GC-IMS analysis of volatile flavor compounds in brown rice flour and brown rice noodles produced using different methods;LWT;2022-05

5. The Influence of Proteolytic Malt Modification on the Aging Potential of Final Wort;Foods;2021-09-29

同舟云学术

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