Model studies on retention of added volatiles during breadcrumb production

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 9, 2005, Pages 3572-3576

  Dimelow, Christopher P ^a   Linforth, Robert S T ^a   Taylor, Andrew J ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

APCI MS; Drying; Flavor; Microwave heating; Volatile release

Indexed keywords

FLAVORING AGENT;

ARTICLE; BREAD; CHEMISTRY; DESICCATION; FOOD HANDLING; FREEZE DRYING; HEAT; MASS FRAGMENTOGRAPHY; METHODOLOGY; MICROWAVE RADIATION; ODOR; PHYSICAL CHEMISTRY; VOLATILIZATION;

BREAD; CHEMISTRY, PHYSICAL; DESICCATION; FLAVORING AGENTS; FOOD HANDLING; FREEZE DRYING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HEAT; MICROWAVES; ODORS; VOLATILIZATION;

EID: 19944374807     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf048753i     Document Type: Article

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