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Volumn 78, Issue 7-8, 2009, Pages 635-637
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Determination of volatiles produced during radiation processing in Laurus cinnamomum
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Author keywords
Cinnamon; Food irradiation; Spices; Volatiles compounds
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Indexed keywords
CINNAMON;
FOOD IRRADIATION;
GAMMA IRRADIATION;
IRRADIATION TECHNOLOGY;
PATHOGENIC MICROORGANISMS;
PLASTIC PACKAGES;
RADIATION DOSE;
RADIATION PROCESSING;
SENSORIAL PROPERTIES;
SHELF LIFE;
SOLID-PHASE MICROEXTRACTION;
VOLATILE COMPOUNDS;
VOLATILES COMPOUNDS;
DOSIMETRY;
ELECTRON BEAM PUMPING;
EXTRACTION;
FABRICS;
MICROORGANISMS;
RADIATION EFFECTS;
SPICE;
VOLATILE ORGANIC COMPOUNDS;
IRRADIATION;
BENZALDEHYDE;
BETA ELEMENE;
BORNEOL;
BORNYL ACETATE;
CARYOPHYLLENE;
CINEOLE;
CINNAMALDEHYDE;
COBALT 60;
COPAENE;
LINALOOL;
NAPHTHALENE DERIVATIVE;
PLASTIC;
PROPIONALDEHYDE;
TERPINEN 4 OL;
TERPINEOL;
ARTICLE;
CINNAMON;
FOOD IRRADIATION;
FOOD PACKAGING;
FOOD PRESERVATION;
FOOD PROCESSING;
GAMMA IRRADIATION;
GAS CHROMATOGRAPHY;
MASS SPECTROMETRY;
ODOR;
RADIATION DOSE;
SENSORY EVALUATION;
SHELF LIFE;
SOLID PHASE MICROEXTRACTION;
TASTE;
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EID: 67349279791
PISSN: 0969806X
EISSN: None
Source Type: Journal
DOI: 10.1016/j.radphyschem.2009.03.066 Document Type: Article |
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Times cited : (7)
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References (8)
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