Influence of λ-Carrageenan on the Release of Systematic Series of Volatile Flavor Compounds from Viscous Food Model Systems-Reference-Cited by-同舟云学术

Influence of λ-Carrageenan on the Release of Systematic Series of Volatile Flavor Compounds from Viscous Food Model Systems

Published:2004-05-11 Issue:11 Volume:52 Page:3542-3549
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Bylaite Egle¹,Ilgūnaitė Živilė¹,Meyer Anne S.¹,Adler-Nissen Jens¹

Affiliation:

1. Food Biotechnology & Engineering Group, BioCentrum-DTU, Soeltofts Plads, Building 221, Technical University of Denmark, DK-2800 Kgs.Lyngby, Denmark, and Department Food Technology, Kaunas University of Technology, Radvilėnu̧ pl. 19, LT-3028 Kaunas, Lithuania

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0354996

Reference30 articles.

1. Headspace Diacetyl as Affected by Stabilizers and Emulsifiers in a Model Dairy System

2. Flavor Release from ι-Carrageenan Matrices: A Kinetic Approach

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