Influence of Physicochemical Interactions between Amylose and Aroma Compounds on the Retention of Aroma in Food-like Matrices-Reference-Cited by-同舟云学术

Influence of Physicochemical Interactions between Amylose and Aroma Compounds on the Retention of Aroma in Food-like Matrices

Published:2002-10-18 Issue:24 Volume:50 Page:7088-7093
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Arvisenet G.¹,Le Bail P.¹,Voilley A.¹,Cayot N.¹

Affiliation:

1. Unité Mixte de Recherche “Arômes”, INRA/ENESAD, 21 Boulevard Olivier de Serres, 21800 Quetigny, France, LPCM INRA, Rue de la Géraudière BP 71627, 44316 Nantes Cedex 03, France, and GPAB ENSBANA, Esplanade Erasme, 21000 Dijon, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0203601

Reference23 articles.

1. Calorimetric Determination of the Amylose Content of Starches Based on Formation and Melting of the Amylose-Lysolecithin Complex

2. The Interaction of Volatiles with Food Components

3. Evidence of Starch Inclusion Complexation with Lactones

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