Changes in structure and aroma release from starch-aroma systems upon α-amylase addition

European Food Research and Technology

Volumn 227, Issue 5, 2008, Pages 1439-1446

  Tietz, M ^a   Buettner, A ^b,c   Conde Petit, B ^a  

^a ETH ZURICH   (Switzerland)

^b DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

^c FRAUNHOFER INSTITUTE FOR PROCESS ENGINEERING AND PACKAGING IVV   (Germany)

Author keywords

Amylase; Amylose; Amylose inclusion complexes; Aroma; Aroma release; Proton transfer reaction mass spectrometry (PTR MS); Starch; Starch degradation

Indexed keywords

ARSENIC COMPOUNDS; CANNING; CHARGE TRANSFER; CHEMICAL REACTIONS; CHLORINE COMPOUNDS; COLLOIDS; DEGRADATION; DISPERSION (WAVES); EPITAXIAL GROWTH; FOOD PRESERVATION; FOOD PRODUCTS; FRAGRANCES; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDRODYNAMICS; HYDROLYSIS; IODINE; MASS SPECTROMETRY; MOLECULAR INTERACTIONS; PROTON TRANSFER; SULFATE MINERALS; VISCOSITY;

AMYLOSE; AMYLOSE INCLUSION COMPLEXES; AROMA; AROMA COMPOUNDS; AROMA RELEASE; HEAD SPACE; MENTHONE; MODEL SYSTEMS; NUCLEATION AGENTS; PROTON TRANSFER REACTION MASS SPECTROMETRY (PTR-MS); PROTON-TRANSFER REACTIONS; STARCH DEGRADATION; STARCH HYDROLYSIS; STRUCTURAL PROPERTIES; STRUCTURE BREAKDOWN; TAPIOCA STARCH; VISCOSITY EFFECTS;

STARCH;

MANIHOT ESCULENTA;

EID: 49249105841     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-008-0864-4     Document Type: Article

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