FORMATION OF 2-PYRROLIDONE-5-CARBOXYLIC ACID FROM GLUTAMINE DURING PROCESSING AND STORAGE OF SPINACH PUREE

被引：15

作者：

CLYDESDALE, FM

LIN, YD

FRANCIS, FJ

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1972年 / 37卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1972.tb03381.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：45 / +

页数：1

共 12 条

[1]

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[2]

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[3]

LIN Y D, 1970, Journal of Food Science, V35, P641, DOI 10.1111/j.1365-2621.1970.tb04833.x

[4]

Lin Y-C, IN PRESS

[5] ORGANIC ACID PROFILES OF THERMALLY RPOCESSED, STORED SPINACH PUREE [J].

LIN, YD ;

CLYDESDALE, FM ;

FRANCIS, FJ .

JOURNAL OF FOOD SCIENCE, 1971, 36 (02) :240-+

[6]

Luh B. S., 1969, Food Technology (Champaign), V23, P377

[7] OFF-FLAVORS IN FOODS - FORMATION OF PYRROLIDONECARBOXYLIC ACID IN PROCESSED FRUIT AND VEGETABLE PRODUCTS [J].

MAHDI, AA ;

RICE, AC ;

WECKEL, KG .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1959, 7 (10) :712-714

[8] OFF-FLAVORS IN FOODS - EFFECT OF PYRROLIDONECARBOXYLIC ACID ON FLAVOR OF PROCESSED FRUIT AND VEGETABLE PRODUCTS [J].

MAHDI, AA ;

WECKEL, KG ;

RICE, AC .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1961, 9 (02) :143-&

[9]

PUCHER GEORGE W., 1940, INDUST AND ENGINEER CHEM ANALYT ED, V12, P27, DOI 10.1021/ac50141a008

[10]

RICE AC, 1954, FOOD RES, V19, P106

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