Effects of Sucrose, Guar Gum, and Carboxymethylcellulose on the Release of Volatile Flavor Compounds under Dynamic Conditions-Reference-Cited by-同舟云学术

Effects of Sucrose, Guar Gum, and Carboxymethylcellulose on the Release of Volatile Flavor Compounds under Dynamic Conditions

Published:1996-01-01 Issue:5 Volume:44 Page:1321-1326
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Roberts Deborah D.¹,Elmore J. Stephen¹,Langley Keith R.¹,Bakker Johanna¹

Affiliation:

1. Department of Food Science and Technology, Cornell University, New York State Agricultural Experiment Station, Geneva, New York 14456, and Institute of Food Research, Earley Gate, Whiteknights Road, Reading RG6 2BZ, United Kingdom

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf950567c

Reference52 articles.

1. Flavour/taste perception in thickened systems: the effect of guar gum above and below c*

Cited by 153 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Factors Influencing Release, Absorption, and Concentration of Natural Compounds in Antimicrobial Packaging;Food Reviews International;2023-06-20

2. Use of Hydrocolloids to Modify Food Taste and Odor;Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition;2022-12-30

3. Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability;Foods;2022-08-19

4. Aroma-taste-texture cross-modal interactions for sugar reduction in yoghurt drink;Nutrition & Food Science;2022-05-10

5. Molecular docking simulation combining with multi-spectroscopy techniques clarify how small molecule ligands bind to biomacromolecule: Myosin and aldehydes as a case study;LWT;2022-02