Understanding and controlling the behaviour of aroma compounds in thermally processed foods

Trends in Food Science and Technology

Volumn 17, Issue 5, 2006, Pages 236-243

  de Roos, Kris B ^a  

^a Givaudan Nederland BV   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

COSTS; FOOD PROCESSING; HEATING; OPTIMIZATION; THERMODYNAMIC PROPERTIES;

AROMA COMPOUNDS; AROMA RETENTION; HEAT-STABLE FLAVOURINGS; PROCESSED FOODS;

FOOD PRODUCTS;

EID: 33646009150     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2005.11.008     Document Type: Review

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