Lipid oxidation in baked products: Impact of formula and process on the generation of volatile compounds

Food Chemistry

Volumn 141, Issue 4, 2013, Pages 3510-3518

  Maire, Murielle ^a   Rega, Barbara ^a   Cuvelier, Marie Elisabeth ^a   Soto, Paola ^a   Giampaoli, Pierre ^a  

^a UMR SayFood   (France)

Author keywords

Aldehydes; Cereal products; Dynamic SPME; Eggs; Flavour; Palm oil; Thermal reactions

Indexed keywords

ALDEHYDES; CEREAL PRODUCTS; FATTY ACIDS; FLAVORS; OXIDATION; PALM OIL; POLYUNSATURATED FATTY ACIDS; UNSATURATED COMPOUNDS; VOLATILE FATTY ACIDS;

EGGS; FORMULATION DESIGN; LIPID OXIDATION; MAILLARD REACTION; SEMIVOLATILE COMPOUNDS; SOLID PHASE MICRO EXTRACTION; THERMAL REACTIONS; VOLATILE COMPOUNDS;

VOLATILE ORGANIC COMPOUNDS;

POLYUNSATURATED FATTY ACID; VOLATILE AGENT;

ARTICLE; CHEMICAL REACTION; EGG; FLAVOR; FOOD COMPOSITION; LIPID OXIDATION; SOLID PHASE MICROEXTRACTION;

ALDEHYDES; CEREAL PRODUCTS; DYNAMIC SPME; EGGS; FLAVOUR; PALM OIL; THERMAL REACTIONS;

COOKING; EGGS; FOOD HANDLING; HOT TEMPERATURE; LIPIDS; OXIDATION-REDUCTION; VOLATILE ORGANIC COMPOUNDS;

EID: 84884642736     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.06.039     Document Type: Article

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