Application of onion and garlic flavours in spaghetti manufacture

Deutsche Lebensmittel-Rundschau

Volumn 94, Issue 6, 1998, Pages 187-192

  Faheid, Siham M M ^a  

^a NATIONAL RESEARCH CENTRE   (Egypt)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0038934330     PISSN: 00120413     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (21)

1. Aziz, N. H., S. A. Farag and M. A. Scraya, Ahred: Identification of molds and volatile sulphur compounds of selected garlic varieties Egypt. J. Appl. Sci., 4, 350 - 360 (1989).
2. Boelens, M., P. J. de Valons, H. J. Wobben and A. V.D. Gen: Volatile flavor compounds from onion. J. Agr. food Chem. Vol. 19, 984-990 (1971).
3. Brodnitz, M. H. and C. L. Pollack: Gas Chromatographic Analysis of distilled onion oil, Food Techol., 24, 78-80 (1970).
4. Dick, J. W., D. E. Walsh and K. A. Gilles: The effect of field sprouting on the quality of durum wheat. Cereal Chem. 51, 180 (1974).
5. El-Farra, A. A., A. A Ismail and A. M. H. Khorshid: Liquid whey milk and its effect on wheat flour dough and pasta properties. Egypt. J. Food Sci. 9, 49-58 (1981).
6. F.A.O.: "Food composition Tables for the Near East" A. research project sponsored jointy by Food and Agriculture organization of the United Nations Food Policy and Nutrition Rome (1982).
7. Fenaroli, G.: Fenaroli's Handbook of Flavor ingredients, 2nd ed. Furia, T. E. and Bellance, N, CRC Press, Inc., Vol. 1 (1990).
8. Freeman, C. G. and R. J. Whenham: Nature and origin of volatile flavour components of onion and related species. Int. Flavours Food Additives, 7, 222-227 (1976).
9. Jacobs, M. B.: Composition of onion oil. Am. Perfumer Aromat., 70, 53 (1957).
10. Makhlouf, S. K. M.: Studies on the production of high protein macaroni. M. Sc. Thesis, Faculty of Agric., Cairo Univ. Egypt. (1984).
11. Matz, S. A.: "The chemistry and Technology of cereals as Food and Feed". The AVI publishing company INC, pp. 274 (1959).
12. Nefisa, A. H., H. M. Fadel and A. A. S. Ramadan: Effect of dehydration on some chemical constituents of onion. Egypt. J. Food Sci. 22, 369-379 (1994).
13. Paulsen, T. M.: A study of macaroni products containing soyflour. Food Technology, 15, 118-121 (1961).
14. Sadek, M. A. and M. G. Abd El-Fadiel: Flavour deterioation and pink colour formation during the dehydration of onion. Annals of Agric. Sci. Moshtohor, Vol. 24, 1701 (1986).
15. Saito, K., M. Horie, Y. Hashino and N. Nose: Determination of allicin in garlic and commercial garlic products by gas chromatography with flame photometric detection. J. Assoc. of Anal. Chem. 72, 917-920 (1989).
16. Semmler, F. W.: Das Ätherische aus der Küchenzwiebel. Arch. Pharm. 230, 443-448 (1892).
17. Snedecor, G. W. and W. G. Cochran: "Statistical Methods" 7th ed. Oxford IBIT Publ. Co. (1980).
18. Spare, C. G. and A. I. Virtanen: Volatile carbonyls and alcohols in the flavour substances of onion. Acta Chem. Scand. 15, 1280 (1961).
19. Youssef, A. M., A. M. Aboul Enein, S. A. Osman and F. N. Hewedi: Chemical analysis of Egyptian onion and garlic. Research Bulletin 1468, Faculty of Agric, Ain Shams University (1981).
20. Yu, Th. H., C. M. Wu and Y. C. Liou: Volatile compounds from garlic. J. Agric. Food Chem. 37, 725-730 (1989).
21. Vernin, G., J. Metzger, D. Froisse and C. Scharff: GC-MS (EI, PCI, NCI) Computer Analysis of volatile sulfur compounds in Garlic Essential oils, Application of the mass fragmentometry SIM Technique. Planta Medica., pp. 98-101 (1986).