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Volumn 983, Issue , 2008, Pages 226-240

Global color quality of beverages utilizing caramel color

Author keywords

[No Author keywords available]

Indexed keywords

FRUIT JUICES;

EID: 84905577741     PISSN: 00976156     EISSN: 19475918     Source Type: Book Series    
DOI: 10.1021/bk-2008-0983.ch018     Document Type: Conference Paper
Times cited : (7)

References (19)
  • 1
    • 0027345830 scopus 로고
    • Color as a factor in food choice
    • Clydesdale, M. F. Ed. CRC Press: Cleveland, OH
    • Clydesdale, M. F. Color as a Factor in Food Choice. In Critical Reviews in Food Science and Nutrition; Clydesdale, M. F., Ed.; CRC Press: Cleveland, OH, 1993; Vol. 33; p 81-101.
    • (1993) Critical Reviews in Food Science and Nutrition , vol.33 , pp. 81-101
    • Clydesdale, M.F.1
  • 2
    • 84875555175 scopus 로고    scopus 로고
    • Food Technology Resource Group: Salt Lake City, UT
    • Mathewson, P. Enzymes in Food Processing. Food Technology Resource Group: Salt Lake City, UT, 1999.
    • (1999) Enzymes in Food Processing
    • Mathewson, P.1
  • 8
    • 0003446297 scopus 로고    scopus 로고
    • th edition; National Academy Press: Washington, DC
    • th edition; National Academy Press: Washington, DC, 1996; pp 80-85.
    • (1996) Food Chemicals Codex , pp. 80-85
  • 12
    • 0003892299 scopus 로고
    • JECFA. Joint Expert Committee on Food Aditives, FAO/WHO. Foreign National Press
    • JECFA. Compedium of Food Additive Specifications. Joint Expert Committee on Food Aditives, FAO/WHO. Foreign National Press, 1992.
    • (1992) Compedium of Food Additive Specifications
  • 13
    • 84905591614 scopus 로고
    • ITCA. International Technical Caramel Association, Washington DC
    • ITCA. Specifications for caramel color. International Technical Caramel Association, Washington DC, 1984.
    • (1984) Specifications for Caramel Color
  • 16
    • 77953912118 scopus 로고    scopus 로고
    • Character-impact flavor compounds
    • Marsili, R. Ed. Taylor and Francis: New York
    • McGorrin, R. J. Character-Impact Flavor Compounds. In Sensory-Directed Flavor Analysis; Marsili, R., Ed.; Taylor and Francis: New York, 2007; pp 223-267.
    • (2007) Sensory-Directed Flavor Analysis , pp. 223-267
    • McGorrin, R.J.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.