Meat flavor generation in complex maillard model systems: Reactants synergetic and/or competition effect?

ACS Symposium Series

Volumn 1042, Issue , 2010, Pages 71-83

  Martins, S I F S ^a   Leussink, A ^a   Rosing, E A E ^a   Desclaux, G A ^a   Boucon, C ^a  

^a UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACIDS; FOOD PRODUCTS; REGRESSION ANALYSIS; SULFUR COMPOUNDS; SULFUR DETERMINATION;

5 HYDROXYMETHYL FURFURALS; COMPETITION EFFECTS; COMPLEX MIXTURE; COMPLEX MODEL; FRACTIONAL FACTORIAL DESIGNS; MAILLARD REACTION; MODEL SYSTEM; SENSORY PROFILES;

MIXTURES;

EID: 79251598967     PISSN: 00976156     EISSN: 19475918     Source Type: Book Series    
DOI: 10.1021/bk-2010-1042.ch008     Document Type: Conference Paper

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