Flavourant–matrix interactions and flavor development in cheese-Reference-Cited by-同舟云学术

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Flavourant–matrix interactions and flavor development in cheese

Published:2007 Issue: Volume: Page:284-299
ISSN:
Container-title:Improving the Flavour of Cheese
language:
Short-container-title:

Author:

Rankin S.,Berg D.

Publisher

Elsevier

Link

http://woodhead.metapress.com/index/L42350H0W821N809.pdf

Reference49 articles.

1. The partitioning of diacetyl between food oils and water;Archer;Food Chem.,1994

2. Flavor interactions with the food matrix and their effects on perception;Bakker,1995

3. Partitioning behavior of alkan-1-ols between milk fat and aqueous phases as influenced by temperature;Berg;J. Agric. Food Chem.,2005

4. Identification of compounds responsible for fruity flavor defect of experimental Cheddar cheeses;Bills;J. Dairy Sci.,1965

5. Modeling the partition of volatile aroma compounds from a cloud emulsion;Carey;J. Agric. Food Chem.,2002

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