Changes in volatile compounds upon aging and drying in oolong tea production

Changes in curing agents, microbial coun

Changes in curing agents, microbial counts and volatile compounds during processing of green bacon using two different production technologies

✍ Henrik J Andersen; Lars L Hinrichsen 📂 Article 📅 1995 🏛 John Wiley and Sons 🌐 English ⚖ 890 KB

Changes of Volatile Compounds, Lactic Ac

Changes of Volatile Compounds, Lactic Acid Bacteria, pH, and Headspace Gases in Kimchi, a Traditional Korean Fermented Vegetable Product

✍ J.H. Kang; J.H. Lee; S. Min; D.B. Min 📂 Article 📅 2003 🏛 Institute of Food Technologists 🌐 English ⚖ 655 KB

Thermal degradation of precursors and fo

Thermal degradation of precursors and formation of flavour compounds during heating of cereal products. Part II. The formation and changes of volatile flavour compounds in thermally treated malt extracts at different temperature and pH

✍ Przybylski, R. ;Kamiński, E. 📂 Article 📅 1983 🏛 John Wiley and Sons 🌐 English ⚖ 420 KB

Thermal degradation of precursors and formation of flavour compounds during heating of cereal products. Part II. The formation and changes of volatile flavour compounds in thermally treated malt extracts at different temperature and pH' R. PRZYBYLSKI and E. KAM~JSKI The effect of temperature and pH