Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Linda J. Salter"'
Publikováno v:
Journal of the Science of Food and Agriculture. 42:261-272
The concentrations of 68 heterocyclic compounds produced by heating a series of amino acid—ribose and lecithin—amino acid—ribose reaction mixtures at 140°Cfor 1 h were measured, after headspace collection on Tenax GC, by capillary gas chromato
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87d83165fe46da5da279a67f6b015a49
https://doi.org/10.1002/jsfa.2740420309
https://doi.org/10.1002/jsfa.2740420309
Publikováno v:
Journal of the Science of Food and Agriculture. 46:227-242
Previous studies suggest that phospholipid affects the production of volatile heterocyclic compounds during cooking by participating in the Maiilard reaction, and also plays an important role in the formation of the characteristic aroma of cooked mea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b418982486c6cc9ea9333432d2c2e6d0
https://doi.org/10.1002/jsfa.2740460211
https://doi.org/10.1002/jsfa.2740460211
Autor:
Linda J. Salter, R.L.S. Patterson
Publikováno v:
Meat Science. 14:191-220
This review considers the results of more than sixty studies on the possible effects of anabolic agents on the meat quality parameters of the three main red meat species and poultry. The information is grouped into three main sections: carcass compos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6e3b1b807dd6683d610c09e1c6a32577
https://doi.org/10.1016/0309-1740(85)90008-7
https://doi.org/10.1016/0309-1740(85)90008-7
Autor:
Linda J. Salter, Donald S. Mottram
Publikováno v:
ACS Symposium Series ISBN: 9780841216822
Thermal Generation of Aromas
Thermal Generation of Aromas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eee1e2c8f355c30a598d5ea4826843ed
https://doi.org/10.1021/bk-1989-0409.ch041
https://doi.org/10.1021/bk-1989-0409.ch041
