Behavior of Flavor Compounds in Model Food Systems: a Thermodynamic Study-Reference-Cited by-同舟云学术

Behavior of Flavor Compounds in Model Food Systems: a Thermodynamic Study

Published:2003-02-01 Issue:5 Volume:51 Page:1393-1398
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Philippe Ellen¹,Seuvre Anne-Marie¹,Colas Bernard¹,Langendorff Virginie¹,Schippa Christine¹,Voilley Andrée¹

Affiliation:

1. ENSBANA-Laboratoire GPAB, Université de Bourgogne, 1 Esplanade Erasme, F21000 Dijon, France; IUT-Département de Génie Biologique, B.P. 17867, Bd Dr. Petitjean, F21078 Dijon Cedex, France; ENSBANA-Laboratoire IMSA, Université de Bourgogne, 1 Esplanade Erasme, F21000 Dijon, France; Degussa Texturant Systems, Laboratoire de Recherche, Baupte, F50500 Carentan, France; and Degussa Flavor and Fruit Systems, ZI du Plan, B.P. 82067, F06131 Grasse Cedex, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf020862e

Reference28 articles.

1. Release and Perception of Isoamyl Acetate from a Starch-Based Food Matrix

2. Fat Content and Homogenization Effects on Flavour and Texture of Mayonnaise with Added Aroma

3. Altering the Fat Content Affects Flavor Release in a Model Yogurt System

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