Retention of aroma compounds by carbohydrates: influence of their physicochemical characteristics and of their physical state. A review.

Goubet I; Quere JL le; Voilley AJ; Le Quere JL

首页> 外文期刊>Journal of Agricultural and Food Chemistry >Retention of aroma compounds by carbohydrates: influence of their physicochemical characteristics and of their physical state. A review.

【24h】

Retention of aroma compounds by carbohydrates: influence of their physicochemical characteristics and of their physical state. A review.

机译：碳水化合物保留的香气化合物：影响其理化特性和物理状态。回顾。

获取原文

获取原文并翻译 | 示例

掌桥外文数据库（机构版） >>

开具论文收录证明 >>

文献代查 >>

页面导航

著录项
相似文献
相关主题

著录项

来源
《Journal of Agricultural and Food Chemistry》 |1998年第5期|共10页
作者
Goubet I; Quere JL le; Voilley AJ; Le Quere JL;
展开▼
作者单位

展开▼
收录信息
原文格式 PDF
正文语种 eng
中图分类农业化学;营养卫生、食品卫生;农业科学;
关键词
volatility; retention; carriers; sugars; dextrins; carbohydrates; encapsulation; flavour; aroma; volatile compounds; physicochemical properties;

机译：挥发性;保留力;载体;糖;糊精;碳水化合物;包囊;风味;香气;挥发性化合物;理化性质;

相似文献

外文文献
中文文献
专利

1. Retention of aroma compounds by carbohydrates: influence of their physicochemical characteristics and of their physical state. A review. [J] . Goubet I, Quere JL le, Voilley AJ, Journal of Agricultural and Food Chemistry . 1998,第5期

机译：碳水化合物保留的香气化合物：影响其理化特性和物理状态。回顾。
2. Influence of physicochemical interactions between amylose and aroma compounds on the retention of aroma in food-like matrices [J] . Arvisenet G, Le Bail P, Voilley A, Journal of Agricultural and Food Chemistry . 2002,第24期

机译：直链淀粉和香气化合物之间的理化相互作用对类食物基质中香气保留的影响
3. Influence of thermodynamic and kinetic factors on the retention and release of aroma compounds in liquid food systems - a review. [J] . Bortnowska G. Polish Journal of Food and Nutrition Sciences . 2010,第4期

机译：热力学和动力学因素对液态食品系统中香气化合物的保留和释放的影响-综述。
4. THE AROMA OF GUAVAS - KEY AROMA COMPOUNDS AND INFLUENCE OF TISSUE DISRUPTION [C] . M. Steinhaus, D.C. Sinuco, J. Polster International Flavor Conference . 2010

机译：瓜维斯的香气 - 关键的香气化合物和组织破坏的影响
5. The Influence of Selected Food Ingredients on the Release of Aroma Compounds From β-Cyclodextrin in Aqueous Solutions [D] . Bing, Lu. 2017

机译：选定食品成分对水溶液中β-环糊精释放芳香化合物的影响
6. Data on changes in red wine phenolic compounds headspace aroma compounds and sensory profile after treatment of red wines with activated carbons with different physicochemical characteristics [O] . Luís Filipe-Ribeiro, Juliana Milheiro, Carlos C. Matos, 2017

机译：用具有不同理化特性的活性炭处理红酒后红酒中酚类化合物顶空芳香化合物和感官特征的变化数据
7. Data on changes in red wine phenolic compounds, headspace aroma compounds and sensory profile after treatment of red wines with activated carbons with different physicochemical characteristics [O] . Luís Filipe-Ribeiro, Juliana Milheiro, Carlos C. Matos, 2017

机译：用不同物理化学特性的活性炭处理红葡萄酒后红葡萄酚类化合物，顶空香气成分和感官特征的变化数据

Retention of aroma compounds by carbohydrates: influence of their physicochemical characteristics and of their physical state. A review.

著录项

相似文献

相关主题

期刊订阅