Flavour generation during commercial barley and malt roasting operations: A time course study

Food Chemistry

Volumn 145, Issue , 2014, Pages 378-387

  Yahya, Hafiza ^b   Linforth, Robert S T ^a   Cook, David J ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^b UNIVERSITI SAINS ISLAM MALAYSIA   (Malaysia)

Author keywords

Malt; Roasting; Speciality malt; Thermal flavour generation

Indexed keywords

MAILLARD REACTION; MALT; MALT ROASTING; PRODUCT CONCENTRATION; ROASTING; SPECIALITY MALT; THERMAL FLAVOUR GENERATION; WATER SPRAYS;

COLOR; ENZYMES; MANUFACTURE; MOISTURE DETERMINATION;

CALCINATION;

FLAVORING AGENT;

ARTICLE; BARLEY; COOLING; ENZYME ACTIVITY; FLAVOR; FOOD COLOR; FOOD PROCESSING; GLYCATION; HIGH TEMPERATURE; MALT; MASS FRAGMENTOGRAPHY; MOISTURE; PYROLYSIS; ROASTING; SOLVENT EXTRACTION; THERMAL FLAVOR GENERATION; CHEMISTRY; COOKING; FOOD HANDLING; HORDEUM; PROCEDURES;

HORDEUM;

COOKING; FLAVORING AGENTS; FOOD HANDLING; HORDEUM; MAILLARD REACTION;

EID: 84883687706     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.08.046     Document Type: Article

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