Aroma Stability of Millet Powder During Storage and Effects of Cooking Methods and Antioxidant Treatment-Reference-Cited by-同舟云学术

Aroma Stability of Millet Powder During Storage and Effects of Cooking Methods and Antioxidant Treatment

Published:2014-05 Issue:3 Volume:91 Page:262-269
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Wang Ruican¹²,Chen Yijing¹²,Ren Jianhua¹,Guo Shuntang¹³

Affiliation:

1. College of Food Science of Nutritional Engineering, China Agricultural University, Beijing, China, 100083.

2. Ruican Wang and Yijing Chen contributed equally to this work.

3. Corresponding author. Box 303, China Agricultural University, No. 17 Qinghua Donglu Haidian District, Beijing, China, 100083. Phone: +86-10-62737634. E-mail: Shuntang@cau.edu.cn

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-05-13-0096-R

Reference56 articles.

1. 1-Octen-3-ol and 13-hydroperoxylinoleate are products of distinct pathways in the oxidative breakdown of linoleic acid by Pleurotus pulmonarius

2. Identification of odor-active compounds resulting from thermal oxidation of polyethylene

3. Volatile Flavor Components of Corn Tortillas and Related Products

4. Contribution of volatiles to rice aroma

5. Chemical and nutritional changes in foods during extrusion

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