Effect of ionic strength of different salts on the binding of volatile compounds to porcine soluble protein extracts in model systems

Food Research International

Volumn 40, Issue 6, 2007, Pages 687-693

  Pérez Juan, María ^a   Flores, Mónica ^a   Toldrá, Fidel ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Aroma; Curing agents; Dry cured products; Headspace; Meat protein; Salt; SPME

Indexed keywords

EXTRACTION; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; POTASSIUM COMPOUNDS; PROTEINS; SODIUM CHLORIDE;

AROMA; CURING AGENTS; DRY-CURED PRODUCTS; HEADSPACE; MEAT PROTEIN; SOLID-PHASE MICROEXTRACTION (SPME); SPME; VOLATILE COMPOUNDS;

IONIC STRENGTH;

SUS;

EID: 34247642745     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2006.11.013     Document Type: Article

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