Deodorisation of off-odour during sweet potato juice production by employing physical and chemical deodorants

Food Chemistry

Volumn 105, Issue 2, 2007, Pages 454-461

  Tamaki, Kazuhiko ^a   Tamaki, Takeshi ^b   Suzuki, Yoshitake ^c  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b Tokyo Bunka Junior College   (Japan)

^c MEIJI UNIVERSITY   (Japan)

Author keywords

Activated carbon; Deodorisation; Electronic sensor analysis; Maltosyl cyclodextrin; Sensory analysis; Sweet potato juice

Indexed keywords

ACTIVATED CARBON; CYCLODEXTRIN DERIVATIVE; DEODORANT AGENT; MALTOSYL CYCLODEXTRIN; POLYPHENOL; UNCLASSIFIED DRUG;

ADSORPTION; ARTICLE; DEODORIZATION; ELECTRONICS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; NONHUMAN; NOSE; ODOR; SACCHARIFICATION; SENSOR; SENSORY ANALYSIS; SWEET POTATO;

IPOMOEA BATATAS; MALUS X DOMESTICA;

EID: 34447255225     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.03.064     Document Type: Article

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