Influence of different gel complexes on flavour and colour change in Chongcai paste during storage

Food Chemistry

Volumn 130, Issue 3, 2012, Pages 632-637

  Li, Chen ^a   Xue, Feng ^a   Xu, Yongxia ^a   Ren, Chenglong ^a   Pan, Siyi ^a  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

Chongcai paste; Colour degradation; Gel complexes; Pungent volatiles

Indexed keywords

ALLYL ISOTHIOCYANATE; CHONGCAI PASTE; COLOUR CHANGE; COLOUR DEGRADATION; PSEUDO SECOND ORDER KINETICS; PSEUDO-SECOND-ORDER KINETIC MODELS; PUNGENT VOLATILES;

DEGRADATION; GELS;

COLOR;

1 ISOTHIOCYANATOBUTANE; ALLYL ISOTHIOCYANATE; BUTANE; CARBOXYMETHYLCELLULOSE; ISOTHIOCYANIC ACID DERIVATIVE; N PENTYLISOTHIOCYANATE; PECTIN; UNCLASSIFIED DRUG; XANTHAN;

ARTICLE; BRASSICA JUNCEA; COLOR; FLAVOR; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; PASTE; SOLID PHASE MICROEXTRACTION; STORAGE;

BRASSICACEAE;

EID: 80052764639     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.07.095     Document Type: Article

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