FLAVOR ENHANCEMENT OF POTATO PRODUCTS

被引：20

作者：

GUADAGNI, DG

BUTTERY, RG

SEIFERT, RM

VENSTROM, DW

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1971年 / 36卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1971.tb06363.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：363 / &

相关论文

共 10 条

[1] RELATION OF HEXANAL IN VAPOR ABOVE STORED POTAATO GRANULES TO SUBJECTIVE FLAVOR ESTIMATES
BOGGS, MM
BELOTE, ML
BUTTERY, RG
VENSTROM, DW
[J]. JOURNAL OF FOOD SCIENCE, 1964, 29 (04) : 487 - &
[2] MASHED POTATO POWDER .4. DETERIORATION DUE TO OXIDATIVE CHANGES
BURTON, WG
[J]. JOURNAL OF THE SOCIETY OF CHEMICAL INDUSTRY-LONDON, 1949, 68 (05): : 149 - 151
[3] OFF-FLAVORS IN POTATO PRODUCTS - AUTOXIDATION OF POTATO GRANULES .1. CHANGES IN FATTY ACIDS .2. FORMATION OF CARBONYLS AND HYDROCARBONS
BUTTERY, RG
HENDEL, CE
BOGGS, MM
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1961, 9 (03) : 245 - &
[4] CHARACTERIZATION OF SOME VOLATILE POTATO COMPONENTS
BUTTERY, RG
SEIFERT, RM
LING, LC
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1970, 18 (03) : 538 - &
[5] FOOD FLAVORS + ODORS - VOLATILE SULFUR COMPOUNDS IN POTATOES
GUMBMANN, MR
BURR, HK
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1964, 12 (05) : 404 - +
[6] HENDEL CE, 1951, AIC303 US BUR AGR IN
[7] RYDER WS, 1966, ADVANCES CHEMISTR 56, P88
[8] SYNTHESIS OF SOME 2-METHOXY-3-ALKYLPYRAZINES WITH STRONG BELL-PEPPER-LIKE ODORS
SEIFERT, RM
BUTTERY, RG
GUADAGNI, DG
BLACK, DR
HARRIS, JG
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1970, 18 (02) : 246 - &
[9] SELF R, 1967, S FOODS CHEMISTRY PH, P362
[10] 1950, TABLES BINOMIAL PROB