QUANTITATIVE COMPOSITION OF NATURAL AND TECHNOLOGICALLY CHANGED AROMAS OF PLANTS .4. ENZYMIC AND THERMAL-REACTION PRODUCTS FORMED DURING PROCESSING OF TOMATOES

被引：21

作者：

SCHREIER, P ^{[1
]}

DRAWERT, F ^{[1
]}

JUNKER, A ^{[1
]}

机构：

[1] TECH UNIV MUNICH,INST LEBENSMITTELTECHNOL & ANALYT CHEM,D-8050 FREISING,FED REP GER

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1977年 / 165卷 / 01期

关键词：

D O I：

10.1007/BF01461048

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：23 / 27

页数：5

共 53 条

[1] CAROTENE BLEACHING ACTIVITY OF TOMATO EXTRACTS [J].

BLAIN, JA ;

PATTERSON, JD ;

PEARCE, M .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1968, 19 (12) :713-+

[2]

BUTTERY RG, 1969, CHEM IND-LONDON, P238

[3] VOLATILE TOMATO CONSTITUENTS - IDENTIFICATION OF 2,6-DIMETHYLUNDECA-2,6-DIEN-10-ONE [J].

BUTTERY, RG ;

SEIFERT, RM .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1968, 16 (06) :1053-&

[4] CHARACTERIZATION OF ADDITIONAL VOLATILE COMPONENTS OF TOMATO [J].

BUTTERY, RG ;

SEIFERT, RM ;

GUADAGNI, DG ;

LING, LC .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1971, 19 (03) :524-&

[5] EXTRACTION, PURIFICATION, AND PARTIAL CHARACTERIZATION OF A TEA METALLOPROTEIN AND ITS ROLE IN FORMATION OF BLACK TEA AROMA CONSTITUENTS [J].

COGGON, P ;

ROMANCZYK, LJ ;

SANDERSON, GW .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1977, 25 (02) :278-283

[6]

Cole E.R., 1957, J SCI FOOD AGR, V8, P360, DOI [10.1002/jsfa.2740080610, DOI 10.1002/JSFA.2740080610]

[7]

DIRINCK P, 1977, 15 P S INT CIIA BOL, P427

[8]

DRAWERT F, 1966, LIEBIGS ANN CHEM, V694, P200

[9]

Drawert F., 1976, Chemie Mikrobiologie Technologie der Lebensmittel, V5, P27

[10]

DRAWERT F, 1973, Chemie Mikrobiologie Technologie der Lebensmittel, V2, P10

← 1 2 3 4 5 6 →