Zobrazeno 1 - 10 of 58 pro vyhledávání: '"Erik von Sydow"'
1
THE AROMA OF CANNED BEEF: PROCESSING AND FORMULATION ASPECTS
Autor: Tyko Persson, Erik von Sydow
Publikováno v: Journal of Food Science. 39:406-413
The influence of processing techniques and formulations on chemical and sensory aroma properties has been studied with the purpose of finding ways to improve the flavor of canned meat. HTST-sterilization, “aseptic” canning and sterilization in va
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6e7ad632f3f737eada3742e41a3e2685
https://doi.org/10.1111/j.1365-2621.1974.tb02906.x
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2
Unconventional proteins as aroma precursors. Chemical analysis of the volatile compounds in unheated and heated rapeseed protein model systems
Autor: Ingmar H. Qvist, Erik von Sydow
Publikováno v: Journal of Agricultural and Food Chemistry. 24:437-442
Model samples containing rapeseed protein were analyzed by gas chromatography and mass spectrometry. The headspace of samples, unheated and heated, with or without addition of fat and starch, was i ...
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e0f8100ef6e66af890f87733af24de62
https://doi.org/10.1021/jf60205a064
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4
Mass Spectrometric Identification of Aldonolactones as Trimethylsilyl Ethers
Autor: Göran Petersson, Olof Samuelson, Klas Anjou, Erik von Sydow, G. Eriksson, R. Blinc, S. Paušak, L. Ehrenberg, J. Dumanović
Publikováno v: Acta Chemica Scandinavica. 21:1251-1256
Trimethylsilyl ethers of aldonolactones are useful for the identification of aldonic acids by mass spectrometry. Peaks recorded for the molecular ion (M) and for mass M-15 give a reliable determination of the molecular weight. Significant differences
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4c7b99a0384364600bcfd9e568fd62d3
https://doi.org/10.3891/acta.chem.scand.21-1251
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