FURANS IN FOODS

被引：256
作者：
MAGA, JA
机构：
[1] Department of Food Science and Nutrition, Colorado State University Fort Collins, Colorado
[2] Organoleptic Research International Flavors and Fragrances Union, Beach, New Jersey
来源：
CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION | 1979年 / 11卷 / 04期
关键词：
D O I：
10.1080/10408397909527268
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
[No abstract available]
引用
收藏
页码：355 / 400
页数：46
相关论文
共 177 条
[31]   VOLATILE CONSTITUENTS OF WHEY POWDER SUBJECTED TO ACCELERATED BROWNING [J].
FERRETTI, A ;
FLANAGAN, VP .
JOURNAL OF DAIRY SCIENCE, 1971, 54 (12) :1764-&
[32]   LACTOSE-CASEIN (MAILLARD) BROWNING SYSTEM - VOLATILE COMPONENTS [J].
FERRETTI, A ;
FLANAGAN, VP .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1971, 19 (02) :245-&
[33]   NONENZYMATIC BROWNING IN A LACTOSE-CASEIN MODEL SYSTEM [J].
FERRETTI, A ;
FLANAGAN, VP ;
RUTH, JM .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1970, 18 (01) :13-&
[34]   COMPOSITION OF AN ETHER-SOLUBLE FRACTION OF A LIQUID SMOKE SOLUTION [J].
FIDDLER, W ;
DOERR, RC ;
WASSERMAN, AE .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1970, 18 (02) :310-+
[35]   COMPOSITION OF HICKORY SAWDUST SMOKE . FURANS AND PHENOLS [J].
FIDDLER, W ;
DOERR, RC ;
WASSERMAN, AE ;
SALAY, JM .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1966, 14 (06) :659-+
[36]   STUDIES ON AROMAS .16. AROMA OF CACAO 3 [J].
FLAMENT, I ;
WILLHALM, B ;
STOLL, M .
HELVETICA CHIMICA ACTA, 1967, 50 (08) :2233-&
[37]  
FOLKES DJ, 1977, J FOOD TECHNOL, V12, P1
[38]   VOLATILE FLAVOR COMPONENTS OF LICORICE [J].
FRATTINI, C ;
BICCHI, C ;
BARETTINI, C ;
NANO, GM .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1977, 25 (06) :1238-1241
[39]  
FRIEDEL P, 1971, J AGR FOOD CHEM, V19, P530, DOI 10.1021/jf60175a010
[40]  
FURIA TE, 1975, FENAROLIS HDB FLAVOR, V2, P3
12345678910