Monitoring chemical and physical changes during thermal flavor generation

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 19, 2002, Pages 5406-5411

  Turner, Jennifer A ^a   Sivasundaram, Lalitha R ^a   Ottenhof, Marie Astrid ^a   Farhat, Imad A ^a   Linforth, Robert S T ^a   Taylor, Andrew J ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

APCIMS; DSC; FTIR; Maillard reaction; Skim milk powder

Indexed keywords

LACTOSE; MALTOL; VOLATILE AGENT;

ARTICLE; DIFFERENTIAL SCANNING CALORIMETRY; FLAVOR; GLASS TRANSITION TEMPERATURE; GLYCATION; HEAT TREATMENT; INFRARED SPECTROSCOPY; MASS SPECTROMETRY; MILK; MONITORING; ONLINE MONITORING; PHYSICAL CHEMISTRY; POWDER; REPRODUCIBILITY; TECHNIQUE;

ANIMALS; ATMOSPHERIC PRESSURE; CALORIMETRY, DIFFERENTIAL SCANNING; CRYSTALLIZATION; FOOD PRESERVATION; HEAT; KINETICS; LACTOSE; MAILLARD REACTION; MASS SPECTROMETRY; MILK; POWDERS; PYRONES; REPRODUCIBILITY OF RESULTS; TASTE; THERMODYNAMICS;

EID: 0037063410     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0203803     Document Type: Article

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