Release of Isoamyl Acetate from Starch Pastes of Various Structures: Thermodynamic and Kinetic Parameters-Reference-Cited by-同舟云学术

Release of Isoamyl Acetate from Starch Pastes of Various Structures: Thermodynamic and Kinetic Parameters

Published:2004-07-28 Issue:17 Volume:52 Page:5436-5442
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cayot Nathalie¹,Pretot Fanny¹,Doublier Jean-Louis¹,Meunier Jean-Marie¹,Guichard Elisabeth¹

Affiliation:

1. Unité Mixte de Recherche “Arômes” INRA/ENESAD, 17 rue Sully, B.P. 86510, 21079 Dijon Cedex, France, and LPCM INRA, Rue de la Géraudière, B.P. 71627, 44316 Nantes Cedex 03, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf049677m

Reference21 articles.

1. Time-intensity Measurement of Flavor Release from a Model Gel System: Effect of Gelling Agent Type and Concentration

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

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