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Developments in food science最新文献

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Off-flavours of soy ingredients: astringency-sensory perception, key molecules and masking strategies 大豆成分的异味:涩味-感官知觉，关键分子和掩蔽策略
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80067-1
M. Labbé, M. Springett
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引用次数: 2
Aroma compounds in black tea powders of different origins—changes induced by preparation of the infusion 不同产地红茶粉末中香气成分的变化——冲剂制备所致
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80036-1
P. Schieberle, C. Schuh
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引用次数: 10
The astonishing sensory and coagulative properties of methylcyclopolysiloxanes 甲基环聚硅氧烷惊人的感觉和凝固性能
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80048-8
Laura Culleré, V. Ferreira, J. Cacho
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引用次数: 1
Biotechnological production of terpenoid flavour and fragrance compounds in tailored bioprocesses 定制生物工艺中萜类香精化合物的生物技术生产
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80011-7
Hendrik Schewe, M. Pescheck, D. Sell, J. Schrader
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引用次数: 5
The role of lipid in the flavour of cooked beef 脂质在熟牛肉风味中的作用
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80089-0
J. Elmore, D. Mottram
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引用次数: 25
Discrimination of virgin olive oil defects—comparison of two evaluation methods: HS-SPME GC-MS and electronic nose 初榨橄榄油缺陷鉴别——HS-SPME - GC-MS和电子鼻两种评价方法的比较
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80075-0
S. Esposto, M. Servili, R. Selvaggini, I. Riccò, A. Taticchi, S. Urbani, G. Montedoro
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引用次数: 11
Gastronomy: the ultimate flavour science? 美食学:终极风味科学?
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80144-5
Thorvald Pedersen, Claus Meyer, H. Nursten, R. Redzepi
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引用次数: 5
Flavour release at the interfaces of stirred fruit yoghurt models 搅拌水果酸奶模型界面的风味释放
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80107-X
A. Nongonierma, P. Cayot, M. Springett, J. L. Quéré, A. Voilley
{"title":"Flavour release at the interfaces of stirred fruit yoghurt models","authors":"A. Nongonierma, P. Cayot, M. Springett, J. L. Quéré, A. Voilley","doi":"10.1016/S0167-4501(06)80107-X","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80107-X","url":null,"abstract":"","PeriodicalId":11128,"journal":{"name":"Developments in food science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2006-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75949473","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Influence of pasteurisation and pulp amount on partition coefficients of aroma compounds in orange juice 巴氏灭菌和果肉量对橙汁香气化合物分配系数的影响
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80070-1
C. Berlinet, P. Brat, C. Plessis, V. Ducruet
{"title":"Influence of pasteurisation and pulp amount on partition coefficients of aroma compounds in orange juice","authors":"C. Berlinet, P. Brat, C. Plessis, V. Ducruet","doi":"10.1016/S0167-4501(06)80070-1","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80070-1","url":null,"abstract":"","PeriodicalId":11128,"journal":{"name":"Developments in food science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2006-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74068949","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Preparation of the enantiomeric forms of wine lactone, epi-wine lactone, dill ether and epi-dill ether 酒内酯、外延酒内酯、莳萝醚和外延莳萝醚对映体的制备
Developments in food science Pub Date : 2006-01-01 DOI: 10.1016/S0167-4501(06)80050-6
S. Serra, C. Fuganti
{"title":"Preparation of the enantiomeric forms of wine lactone, epi-wine lactone, dill ether and epi-dill ether","authors":"S. Serra, C. Fuganti","doi":"10.1016/S0167-4501(06)80050-6","DOIUrl":"https://doi.org/10.1016/S0167-4501(06)80050-6","url":null,"abstract":"","PeriodicalId":11128,"journal":{"name":"Developments in food science","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2006-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86597278","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
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