POTENTIAL OF FERULIC ACID AS A PRECURSOR TO OFF-FLAVORS IN STORED ORANGE JUICE

被引：56

作者：

NAIM, M ^{[1
]}

STRIEM, BJ ^{[1
]}

KANNER, J ^{[1
]}

PELEG, H ^{[1
]}

机构：

[1] AGR RES ORG,VOLCANI CTR,DEPT FOOD SCI,IL-50250 BET DAGAN,ISRAEL

来源：

JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1988.tb07741.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：500 / &

共 27 条

[1] CITRIC ACID AND BROWNING OF SOLUTIONS CONTAINING ASCORBIC ACID [J].

CLEGG, KM .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1966, 17 (12) :546-&

[2]

COPIUSPEEREBOOM JW, 1969, THIN LAYER CHROMATOG, P630

[3]

CURL AL, 1949, FOOD RES, V14, P9

[4]

DINSMORE HL, 1971, J AGR FOOD CHEM, V19, P517, DOI 10.1021/jf60175a005

[5] THE EFFECT OF DIMENSIONALITY ON RESULTS FROM THE TRIANGULAR METHOD [J].

ENNIS, DM ;

MULLEN, K .

CHEMICAL SENSES, 1985, 10 (04) :605-608

[6] THERMAL DECOMPOSITION OF FERULIC ACID [J].

FIDDLER, W ;

PARKER, WE ;

WASSERMA.AE ;

DOERR, RC .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1967, 15 (05) :757-&

[7] PARADOX OF DISCRIMINATORY NONDISCRIMINATORS RESOLVED [J].

FRIJTERS, JER .

CHEMICAL SENSES & FLAVOUR, 1979, 4 (04) :355-358

[8] CITRUS-FRUITS .2. CHEMISTRY, TECHNOLOGY, AND QUALITY EVALUATION .C. QUALITY EVALUATION [J].

GOVINDARAJAN, VS ;

RANGANNA, S ;

RAMANA, KVR .

CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1984, 20 (02) :73-122

[9] THE ACID-CATALYZED DECARBOXYLATION OF CINNAMIC ACIDS [J].

JOHNSON, WS ;

HEINZ, WE .

JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1949, 71 (08) :2913-2918

[10] QUANTITATIVE PAPER-CHROMATOGRAPHIC DETERMINATION OF PHENOLS [J].

KEITH, RW ;

LETOURNEAU, D ;

MAHLUM, D .

JOURNAL OF CHROMATOGRAPHY, 1958, 1 (06) :534-544

← 1 2 3 →