Influence of preparation on the aroma compounds of oatmeal porridge

Developments in Food Science

Volumn 40, Issue C, 1998, Pages 415-422

  Morello, Michael J ^a  

^a Quaker Oats Company   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 77957089532     PISSN: 01674501     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S0167-4501(98)80065-4     Document Type: Article

References (21)

1. Grosch W., and Schieberle P. Cereal Chemistry 74 (1997) 91
2. Ganßmann W., and Vorwerk K. In: Welch R.W. (Ed). The Oat Crop (1995), Chapman & Hall, London 369
3. Sahasrabudhe M.R. J. Am. Oil Chem. Soc. 56 (1979) 80
4. Youngs V.L. In: Webster F.H. (Ed). Oats: Chemistry and Technology (1986), American Association of Cereal Chemists, Inc., St. Paul, MN 205
5. Heydanek M.G., and McGorrin R.J. J. Agric. Fd. Chem. 29 (1981) 1903
6. Heydanek M.G., and McGorrin R.J. J. Agric. Fd. Chem. 29 (1981) 950
7. Heydanek M.G., and McGorrin R.J. In: Webster F.H. (Ed). Oats: Chemistry and Technology (1986), American Association of Cereal Chemists, Inc., St. Paul, MN 335
8. Fors S.M., and Schlich P. In: Parliment T.H., McGorrin R.J., and Ho C.-T. (Eds). Thermal Generation of Aromas. ACS Symposium Series 409 (1989), American Chemical Society, Washington, DC 121
9. Guth H., and Grosch W. Z. Lebensm Unters Forsch. 196 (1993) 22
10. Molteberg E.L., Mangus E.M., Bjørge J.M., and Nilsson A. Cereal Chem. 73 (1996) 579
11. Molteberg E.L., Solheim R., Dimberg L.H., and Frølich W. J. Cre. Sci. 24 (1996) 273
12. Biermann U., and Grosch W. Z. Lebensm Unters Forsch 169 (1979) 22
13. Hrdlicka J., and Janicek G. Nature 201 (1964) 1223
14. Hrdlicka J., and Janicek G. Nature 204 (1964) 1201
15. Morello M.J. In: Parliment T.H., Morello M.J., and McGorrin R.J. (Eds). Thermally Generated Flavors: Maillard, Microwave, and Extrusion Processes. ACS Symposium Sereis 543 (1994), American Chemical Society, Washington, DC 95
16. Taylor L.T. Supercritical Fluid Extraction (1996), John Wiley & Sons, Inc., New York, NY
17. Kerrola K. Food Rev. Int. 11 (1995) 547
18. Porter N.L., Rynaski A.F., Campbell E.R., Saunders M., Richter B.E., Swanson J.T., Nielson R.B., and Murphy B.J. J. Chromatogr. Sci. 30 (1992) 367
19. Adams R.P. Identification of Essential Oils by Gas Chromatography/Mass Spectroscopy (1995), Allured Publishing Corp., Carol Stream, IL, USA
20. Fors S. In: Waller G.R., and Feather M.S. (Eds). The Maillard Reaction in Foods and Nutrition. ACS Symposium Series 215 (1983), American Chemical Society, Washington, DC 185
21. Gere D.R., Knipe C.R., Castelli P., Hedrick J., Randall Frank L.G., Schulenberg-Schell H., Schuster R., Doherty L., Orolin J., and Lee H.B. J. Chromatogr. Sci. 31 (1993) 246