Analysis of Factors Affecting Volatile Compound Formation in Roasted Pumpkin Seeds with Selected Ion Flow Tube-Mass Spectrometry (SIFT-MS) and Sensory Analysis-Reference-Cited by-同舟云学术

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Analysis of Factors Affecting Volatile Compound Formation in Roasted Pumpkin Seeds with Selected Ion Flow Tube-Mass Spectrometry (SIFT-MS) and Sensory Analysis

Published:2011-11-28 Issue:1 Volume:77 Page:C51-C60
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Bowman T.,Barringer S.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1750-3841.2011.02465.x/fullpdf

Reference18 articles.

1. Physicochemical characteristics, fatty acid composition, and lipoxygenase activity of crude pumpkin and melon seed oils;Al-Khalifa;J Agric Food Chem,1996

2. Aroma volatiles generated during extrusion cooking of maize flour;Bredie;J Agric Food Chem,1998

3. Concentrations of some aliphatic aldehydes and ketones found in raw and roasted spanish runner peanuts;Brown;J Am Oil Chem Soc,1973

4. Roasting of hazelnuts role of oil in colour development and hydroxymethylfurfural formation;Fallico;Food Chem,2003

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2. Effect of pH, Reducing Sugars, and Protein on Roasted Sunflower Seed Aroma Volatiles;Foods;2023-11-17

3. Synthesis of magnesium oxide from waste magnesium-rich Cucurbita pepo (pumpkin) seeds;Sustainable Environment;2023-09-21

4. Impact of frying methods on colours, morphological properties, and aroma compounds of arrowhead (Sagittaria latifolia) corm chips;International Food Research Journal;2023-06-21

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