The role of oxylipins and antioxidants on off-flavor precursor formation during potato flake processing

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 23, 2008, Pages 11285-11292

  Gosset, Virginie ^a   Göbel, Cornelia ^b   Laine, Gaëlle ^a   Delaplace, Pierre ^a   Du Jardin, Patrick ^a   Feussner, Ivo ^b   Fauconnier, Marie Laure ^a  

^a UNIVERSITY OF LIÈGE   (Belgium)

^b UNIVERSITY OF GÖTTINGEN   (Germany)

Author keywords

Antioxidants; Hexanal; Lipid oxidation; Off flavors; Potato flakes; Processing

Indexed keywords

ANTIOXIDANT; OXYLIPIN;

ARTICLE; CHEMISTRY; EVALUATION; FOOD HANDLING; FOOD INDUSTRY; METABOLISM; METHODOLOGY; OXIDATION REDUCTION REACTION; POTATO; TASTE;

ANTIOXIDANTS; FOOD HANDLING; FOOD-PROCESSING INDUSTRY; OXIDATION-REDUCTION; OXYLIPINS; SOLANUM TUBEROSUM; TASTE;

SOLANUM TUBEROSUM;

EID: 58949085514     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf802167x     Document Type: Article

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