Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Chao-Hsiang Tong"'
Autor:
Joyce A. Steet, Chao-Hsiang Tong
Publikováno v:
Journal of Agricultural and Food Chemistry. 44:1531-1537
The visual green color degradation, as represented by the change of the −a value measured by a tristimulus colorimeter, was found to be caused by not only pheophytinization but also by nonenzymatic browning reactions in green peas at 100, 110, and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bd52892b83cc0b3e11c64e0f7da62276
https://doi.org/10.1021/jf950731w
https://doi.org/10.1021/jf950731w
Publikováno v:
Journal of Agricultural and Food Chemistry. 42:1884-1887
A unique apparatus was developed to measure the browning reaction kinetics of a liquid model system on-line during microwave heating. The apparatus consisted of a sealable, microwave-transparent reaction vessel, microwave oven temperature controller,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e764d3a53b1bc50ce2ee8faf96014fa
https://doi.org/10.1021/jf00045a010
https://doi.org/10.1021/jf00045a010
Publikováno v:
Flavor Technology ISBN: 9780841233263
Flavor Technology: Physical Chemistry, Modification, and Process
Flavor Technology: Physical Chemistry, Modification, and Process
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a972daad3fc7df9f29d2845be8e3f1f
https://doi.org/10.1021/bk-1995-0610.ch004
https://doi.org/10.1021/bk-1995-0610.ch004
Publikováno v:
ACS Symposium Series ISBN: 9780841233263
Flavor Technology: Physical Chemistry, Modification, and Process
Flavor Technology: Physical Chemistry, Modification, and Process
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7fe6940c786cd5bdd32de58615356a3b
https://doi.org/10.1021/bk-1995-0610
https://doi.org/10.1021/bk-1995-0610
Publikováno v:
Flavor Technology. :xi-xi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de39bf35bf03ad36648c20db2e3f9ed9
https://doi.org/10.1021/bk-1995-0610.pr001
https://doi.org/10.1021/bk-1995-0610.pr001
Autor:
CHI-TANG HO, CHEE-TECK TAN, CHAO-HSIANG TONG, Alexis Huyghues-Despointes, Varoujan A. Yaylayan, B. S. Mistry, P. D. Wilson, G. A. Reineccius, Guangyuan Lu, Bruce I. Peterson, Tzou-Chi Huang, Hui-Yin Fu, Raivo Karmas, Marcus Karel, Patrick S. Lee, Chwan Kong King, M. H. Cho, X. Zheng, S. S. Wang, Y. Kim, M. H. Auerbach, Fereidoon Shahidi, Udaya N. Wanasundara, Ibrahim Kayali, Christopher C. Heisig, Stig E. Friberg, K. Y. Tse, Q. Jiang, Y. C. Chiew, Paolo C. Trubiano, Norman Weiner, Rajiv Mathur, Phil Capasso, Z. Helena Qi, Allan R. Hedges