| Autor: |
Fu, Y.-C., Tong, C.-H., Lund, D. B. |
| Předmět: |
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| Zdroj: |
Journal of Food Science (Wiley-Blackwell); Apr2003, Vol. 68 Issue 3, p931-936, 6p |
| Abstrakt: |
Cold-trap, on-line sampling was applied to investigate migration of flavor compounds in a solid food matrix subjected to microwave heating. The activation energy levels for migration of limonene, pyrazine, and water are 58.2, 51.5, and 46.4 kJ/mol, respectively. The results of microwave reheating of limonene-formulated dough showed no significant limonene concentration profile in the sample and less than 1% overall change in total limonene concentration. Because the flavor concentration used for this migration study is greater than the amount that would be added to real products, it can be concluded that after microwave reheating of flavor-formulated dough, limonene is very stable and significant losses do not occur. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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