Influence of cooking on the volatile fraction of brassicaceae grown in Italy;Influenza della cottura sulla frazione volatile delle brassicacee coltivate in italia

Industrie Alimentari

Volumn 37, Issue 367, 1998, Pages 182-186

  Di Cesare, L F ^a   Proietti, M ^a   Riva, M ^b   Schiraldi, A ^b  

^a IVTPA   (Italy)

^b UNIVERSITY OF MILAN   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0009309451     PISSN: 0019901X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (6)

1. H. Van Etten, M.E. Daxembichler, I.A. Wolff, "Natural Glucosinolates (Thioglucosides) in Foods and Feeds". J. Agric. Food Chem. 17, 483-491, 1969.
2. J. Mac Leod, G. Mac Leod, "Volatiles of Cooked Cabbage", J. Sci. Food Agric., 19, 273-277, 1970.
3. J. Mac Leod, G. Mac Leod, "Flavour Volatiles of some Cooked Vegetable", J. Food Sci., 35, 734-743, 1970.
4. J. Mac Leod, G. Mac Leod, "The flavour Volatiles of Dehydrated Cabbage", J. Food Sci., 35, 739-743, 1970.
5. J. Mac Leod, G. Mac Leod, "Effects of variation in Cooking Methods on the Flavor Volatiles of Cabbage", J. Food Sci., 35, 744-750, 1970.
6. G. Buttery, D.G. Guadagni, L.G. Ling, R.M. Seifert, W. Lipton, "Additional Volatile Components of Cabbage, Broccoli and Cauliflower", Agric. Food Chem., 24, 829-832, 1976.