Flavor formation from the interactions of sugars and amino acids under microwave heating

Developments in Food Science

Volumn 40, Issue C, 1998, Pages 493-508

  Yu, T H ^a   Chen, B R ^a   Lin, L Y ^b   Ho, C T ^c  

^a DA YEH UNIVERSITY   (Taiwan)

^b Hungkung Institute of Nursing and Medical Technology   (Taiwan)

^c RUTGERS UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 1642367249     PISSN: 01674501     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S0167-4501(98)80071-X     Document Type: Article

References (12)

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3. Heinze R.F. Cereal Foods World 34 (1989) 334
4. Lindstrom T.R., and Parliment T.H. In: Parliament T.H., Morello M.J., and McGorrin R.J. (Eds). Thermally Generated Flavors-Maillard, Microwave, and Extrusion Process. ACS Symposium Series No 543 (1994), ACS, Washington, DC 405
5. Stanford M.A., and McGorrin R.J. In: Parliament T.H., Morello M.J., and McGorrin R.J. (Eds). Thermally Generated Flavors-Maillard, Microwave, and Extrusion Process. ACS Symposium Series No 543 (1994), ACS, Washington, DC 414
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9. Schiffmann T.R. In: Parliament T.H., Morello M.J., and McGorrin R.J. (Eds). Thermally Generated Flavors-Maillard, Microwave, and Extrusion Process. ACS Symposium Series No 543 (1994), ACS, Washington, DC 386
10. Graf E., and Roos K.B.D. In: Parliament T.H., Morello M.J., and McGorrin R.J. (Eds). Thermally Generated Flavors-Maillard, Microwave, and Extrusion Process. ACS Symposium Series No 543 (1994), ACS, Washington, DC 437
11. Yaylanyan V.A., Forage N.G., and Madeville S. In: Parliament T.H., Morello M.J., and McGorrin R.J. (Eds). Thermally Generated Flavors-Maillard, Microwave, and Extrusion Process. ACS Symposium Series No 543 (1994), ACS, Washington, DC 449
12. Shibamoto T., and Yeo H. In: Parliament T.H., Morello M.J., and McGorrin R.J. (Eds). Thermally Generated Flavors-Maillard, Microwave, and Extrusion Process. ACS Symposium Series No 543 (1994), ACS, Washington, DC 457