FORMATION OF VOLATILE COMPOUNDS IN SUGAR-PHENYLALANINE AND ASCORBIC-ACID PHENYLALANINE MODEL SYSTEMS DURING HEAT-TREATMENT

被引：22

作者：

SECK, S ^{[1
]}

CROUZET, J ^{[1
]}

机构：

[1] UNIV MONTPELLIER 2,CTR GENIE & TECHNOL ALIMENTAIRES,BIOCHIM APPL LAB,F-34060 MONTPELLIER,FRANCE

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb15349.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：790 / 793

页数：4

共 31 条

[21] VOLATILE COMPONENTS OF LYCOPERSICON-ESCULENTUM [J].

SECK, S ;

CROUZET, J .

PHYTOCHEMISTRY, 1973, 12 (12) :2925-2930

[22]

SECK S, 1976, ANN TECHNOL AGR, V25, P85

[23]

SECK S, 1979, THESIS MONTPELLIER

[24] BASE-CATALYZED FRUCTOSE DEGRADATION AND ITS RELATION TO NONENZYMIC BROWNING [J].

SHAW, PE ;

TATUM, JH ;

BERRY, RE .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1968, 16 (06) :979-&

[25]

SHAW PHILIP E., 1967, CARBOHYD RES, V5, P266, DOI 10.1016/S0008-6215(00)80500-5

[26] TOMATO VOLATILE COMPONENTS - EFFECT OF PROCESSING [J].

SIESO, V ;

CROUZET, J .

FOOD CHEMISTRY, 1977, 2 (04) :241-252

[27] DEGRADATION PRODUCTS FROM ASCORBIC ACID [J].

TATUM, JH ;

SHAW, PE ;

BERRY, RE .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1969, 17 (01) :38-&

[28] STUDIES ON REACTION OF DIPEPTIDES WITH GLYOXAL [J].

VANCHUYE.N ;

KURATA, T ;

FUJIMAKI, M .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1973, 37 (02) :327-334

[29]

VANCHUYE.N, 1972, AGR BIOL CHEM TOKYO, V36, P1199

[30] VOLATILE HETEROCYCLIC-COMPOUNDS IN REACTION OF GLYOXAL WITH GLYCINE [J].

VELISEK, J ;

DAVIDEK, J ;

CUHROVA, J ;

KUBELKA, V .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1976, 24 (01) :3-7

← 1 2 3 4 →