Influence of complexation between amylose and a flavored model sponge cake on the degree of aroma compound release

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 15, 2008, Pages 6640-6647

  Pozo Bayon, María Ángeles ^b,c   Biais, Benoit ^a   Rampon, Vincent ^a   Cayot, Nathalie ^b   Le Bail, Patricia ^a  

^a CEMAGREF   (France)

^b UNIVERSITÉ DE BOURGOGNE   (France)

^c INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Amylose aroma compound complexes; Differential scanning calorimetry; Dynamic headspace analysis; Fluorescent spectroscopy; Wide angle X ray scattering

Indexed keywords

AMYLOSE; FLAVORING AGENT;

ARTICLE; CHEMISTRY; DIFFERENTIAL SCANNING CALORIMETRY; FOOD ANALYSIS; HEAT; ODOR; SPECTROFLUOROMETRY; X RAY DIFFRACTION;

AMYLOSE; CALORIMETRY, DIFFERENTIAL SCANNING; FLAVORING AGENTS; FOOD ANALYSIS; HEAT; ODORS; SPECTROMETRY, FLUORESCENCE; X-RAY DIFFRACTION;

EID: 50449102379     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf800242r     Document Type: Article

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