Corrigendum to “Identification of bitter compounds in whole wheat bread crumb” [Food Chem. 203 (2016) 8–15](S0308814616301182)(10.1016/j.foodchem.2016.01.116);Identification of bitter compounds in whole wheat bread crumb

Food Chemistry

Volumn 203, Issue , 2016, Pages 8-15

  Bin, Qing ^a   Peterson, Devin G ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

Author keywords

Bitterness; Crumb; Sensory guided fraction; Trihydroxyoctadecenoic acids; Whole wheat foods

Indexed keywords

AMINO ACIDS; FLAVONOIDS; ISOMERS; SENSORY PERCEPTION;

BITTER COMPOUNDS; BITTERNESS; CONSUMER ACCEPTABILITY; CRUMB; MULTI DIMENSIONAL; NMR TECHNIQUES; SENSORY-GUIDED; WHOLE-WHEAT BREADS;

FOOD PRODUCTS;

10 UNDECENOIC ACID; 9,12,13 TRIHYDROXY TRANS 10 OCTADECENOIC ACID (PINELLIC ACID); APIGENIN 6 C ARABINOSIDE 8 C GALACTOSIDE; APIGENIN 6 C GALACTOSIDE 8 C ARABINOSIDE; APIGENIN DERIVATIVE; LINOLEIC ACID; TRYPTOPHAN; UNCLASSIFIED DRUG; PINELLIC ACID; UNSATURATED FATTY ACID;

ARTICLE; BITTER TASTE; CARBON NUCLEAR MAGNETIC RESONANCE; FOOD PROCESSING; HETERONUCLEAR MULTIPLE BOND CORRELATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDRATION; ISOMER; MASS SPECTROMETRY; MASTICATION; PERCEPTION; PROTON NUCLEAR MAGNETIC RESONANCE; QUANTITATIVE ANALYSIS; SALIVA ANALYSIS; SENSORY ANALYSIS; WHEAT; WHEAT FLOUR; ANALYSIS; BREAD; CHEMISTRY; FEMALE; FLOUR; HUMAN; MALE; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; SALIVA; TASTE;

BREAD; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FATTY ACIDS, UNSATURATED; FEMALE; FLOUR; HUMANS; MAGNETIC RESONANCE SPECTROSCOPY; MALE; MASS SPECTROMETRY; SALIVA; TASTE; TRITICUM; TRYPTOPHAN;

EID: 84957546510     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.06.001     Document Type: Erratum

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