Assessment of Interactions between Hydrocolloids and Flavor Compounds by Sensory, Headspace, and Binding Methodologies-Reference-Cited by-同舟云学术

Assessment of Interactions between Hydrocolloids and Flavor Compounds by Sensory, Headspace, and Binding Methodologies

Published:1998-03-25 Issue:4 Volume:46 Page:1510-1514
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Yven Corinne¹,Guichard Elisabeth¹,Giboreau Agnès¹,Roberts Deborah D.¹

Affiliation:

1. Laboratoire de Recherches sur les Aromes, INRA, 17 rue Sully, 21034 Dijon, France, Nestlé Research and Development Center Beauvais, Rue Charles Tellier, F-60000 Beauvais, France, and Nestlé Research Center, Vers Chez les Blanc, 1000 Lausanne 26, Switzerland

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf970702g

Reference19 articles.

1. Determination of Partition Coefficients and Quantitation of Headspace Volatile Compounds

2. ORAL PERCEPTION OF VISCOSITY IN FLUID FOODS AND MODEL SYSTEMS

3. Measurement of protein-binding phenomena by gel filtration

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