SCOPUS 정보 검색 플랫폼

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 13, 2002, Pages 3803-3809

Multivariate analysis of the influence of pectin, white syrup, and citric acid on aroma concentration in the headspace above pectin gels

(4) Hansson, Annika a Leufvén, Anders a Pehrson, Kerstin b Stenlöf, Bo a

a SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY (Sweden)

b Danisco Sugar AB (Sweden)

Author keywords

Aroma compounds; Gel; Multivariate analysis; Pectin; Retention; Viscosity

Indexed keywords

CITRIC ACID; PECTIN;

ANALYSIS OF VARIANCE; AROMA; ARTICLE; CHEMISTRY; CONCENTRATION RESPONSE; FLOW KINETICS; FOOD HANDLING; GAS CHROMATOGRAPHY; GEL; MOLECULAR DYNAMICS; MULTIVARIATE ANALYSIS; ODOR; PHASE TRANSITION; SOLUTION AND SOLUBILITY; VISCOSITY;

ANALYSIS OF VARIANCE; CHROMATOGRAPHY, GAS; CITRIC ACID; FOOD TECHNOLOGY; GELS; ODORS; PECTINS; RHEOLOGY; SOLUTIONS;

EID: 0037134652 PISSN: 00218561 EISSN: None Source Type: Journal
DOI: 10.1021/jf011588b Document Type: Article

Times cited : (25)

References (21)

1
- 0028939077
- Carbohydrates: Functionality in foods
- (1995) Am. J. Clin. Nutr. , vol.61 , pp. 922-929
- Chinachoti, P.¹

2
- 0040988605
- Pectin: An untapped natural resource
- (1992) Food Sci. Technol. , vol.7 , pp. 147-152
- King, K.¹

3
- 0003097706
- The chemistry of high-methoxyl pectins
- Walter, R. H., Ed.; Academic Press: New York
- (1991) The Chemistry and Technology of Pectins , pp. 87-108
- Oakenfull, D.G.¹

4
- 0001175283
- Hydrophobic interaction in the gelation of high methoxyl pectins
- (1984) J. Food Sci. , vol.49 , pp. 1093-1098
- Oakenfull, D.G.¹ Scott, A.²

5
- 0003119457
- Factors affecting pectin gelation
- Phillips, G. O., Wedlock, D. J., Williams, P. A., Eds.; Elsevier Applied Science Publishers: London, U.K.
- (1986) Gums and Stabilisers for the Food Industry 3 , pp. 515-523
- May, C.¹ Stainsby, G.²

6
- 84980125661
- The setting temperature of pectin jellies
- (1950) J. Sci. Food Agric. , vol.1 , pp. 300-306
- Hinton, C.L.¹

7
- 84986736567
- Rheological characterisation of gels
- (1995) J. Texture Stud. , vol.26 , pp. 391-400
- Ross-Murphy, S.B.¹

8
- 0026762155
- Food texture and rheology: A tutorial review
- (1992) J. Food Eng. , vol.16 , pp. 1-16
- Borwankar, P.R.¹

9
- 0344454771
- The effect of gelling agent type and concentration on flavour release in model systems
- McGorrin, R. J., Leland, J. V., Eds.; American Chemical Society: Washington, DC
- (1996) Flavor-Food Interactions , pp. 98-108
- Carr, J.¹ Baloga, D.² Guinard, J.-X.³ Lawter, L.⁴ Marty, C.⁵ Squire, C.⁶

10
- 0002653072
- An interlaboratory study of firmness, aroma, and taste of pectin gels
- (1986) Lebensm. Wiss. -Technol. , vol.19 , pp. 66-75
- Lundgren, B.¹ Pangborn, R.-M.² Daget, N.³ Yoshida, M.⁴ Laing, D.G.⁵ McBride, R.L.⁶ Griffiths, N.⁷ Hyvönen, L.⁸ Sauvageot, F.⁹ Paulus, K.¹⁰ Barylko-Pikielna, N.¹¹

11
- 84987335978
- Pectin concentration, molecular weight and degree of esterification: Influence on volatile composition and sensory characteristics of strawberry jam
- (1991) J. Food Sci. , vol.56 , pp. 1621-1627
- Guichard, E.¹ Issanchou, S.² Descourvieres, A.³ Etievant, P.⁴

12
- 85046528861
- Interaction of flavour compounds with pectic substances
- (2000) Nahrung , vol.44 , pp. 173-177
- Braudo, E.E.¹ Plashchina, I.G.² Kobak, V.V.³ Golovnya, R.V.⁴ Zhuravleva, I.L.⁵ Krikunova, N.I.⁶

13
- 0009480360
- Two-level factorial designs
- Elsevier Science Publishers: Amsterdam. The Netherlands
- (1992) Design and Optimization in Organic Synthesis , pp. 89-120
- Carlson, R.¹

14
- 0009478463
- Introduction to experimental design
- Camo ASA: Oslo, Norway
- (1998) Multivariate Analysis in Practice , pp. 221-295
- Esbensen, K.¹ Schönkopf, S.² Midtgaard, T.³ Guyot, D.⁴

15
- 11144325691
- Partial least-squares regression: A tutorial
- (1986) Anal. Chim. Acta , vol.185 , pp. 1-32
- Geladi, P.¹ Kowalski, B.R.²

16
- 84951601886
- Cross-validatory estimation of the number of components in factor and principal components models
- (1978) Technometrics , vol.20 , pp. 397-405
- Wold, S.¹

17
- 0033636234
- Modified jack-knife estimation of parameter uncertainty in bilinear modelling (PLSR)
- Proceedings, Sensometrics'98 (Copenhagen, Denmark, August 1998)
- (2000) Food Qual. Pref. , Issue.1-2 , pp. 5-16
- Martens, H.¹ Martens, M.²

18
- 84963200504
- Flavour/taste perception in thickened systems: The effect of guar gum and below c*
- (1987) Food Hydrocolloids , vol.1 , pp. 197-205
- Baines, Z.V.¹ Morris, E.R.²

19
- 0035133385
- The effect of sugars and pectin on flavour release from a soft-drink model system
- (2001) Food Chem. , vol.72 , pp. 363-368
- Hansson, A.¹ Andersson, J.² Leufvén, A.³

20
- 84981467397
- The rheology of gels
- (1980) J. Texture Stud. , vol.11 , pp. 315-337
- Mitchell, J.R.¹

21
- 0034892943
- Effects of changes in pH on the release of flavour compounds from a soft drink-related model system
- (2001) Food Chem. , vol.74 , pp. 429-435
- Hansson, A.¹ Andersson, J.² Leufvén, A.³ Pehrson, K.⁴

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.