Aroma behaviour during steam cooking within a potato starch-based model matrix

Carbohydrate Polymers

Volumn 95, Issue 1, 2013, Pages 560-568

  Descours, Emilie ^a   Hambleton, Alicia ^a   Kurek, Mia ^a,b   Debeaufort, Fréderic ^a,c   Voilley, Andrée ^a,d   Seuvre, Anne Marie ^a,c  

^a UNIVERSITÉ DE BOURGOGNE   (France)

^b UNIVERSITY OF ZAGREB   (Croatia)

^c UNIVERSITÉ DE BOURGOGNE   (France)

^d UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Aroma compounds; Aromatization; Microstructural changes; Potato starch; Steam cooking

Indexed keywords

AROMA COMPOUNDS; ENVIRONMENTAL SCANNING ELECTRON MICROSCOPIES (ESEM); MICROSTRUCTURAL CHANGES; PHYSICOCHEMICAL PROPERTY; POTATO STARCHES; SATURATION VAPOUR PRESSURES; STARCH GELATINIZATION; STEAM COOKING;

AROMATIZATION; CHEMICAL PROPERTIES; GAS CHROMATOGRAPHY; GELATION; MICROSTRUCTURAL EVOLUTION; SCANNING ELECTRON MICROSCOPY; THERMAL PROCESSING (FOODS);

STARCH;

STARCH;

ARTICLE; CHEMISTRY; COOKING; METHODOLOGY; ODOR; POTATO; SCANNING ELECTRON MICROSCOPY; ULTRASTRUCTURE; WATER VAPOR;

COOKING; MICROSCOPY, ELECTRON, SCANNING; ODORS; SOLANUM TUBEROSUM; STARCH; STEAM;

SOLANUM TUBEROSUM;

EID: 84875648186     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2013.03.030     Document Type: Article

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