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Effect of the Type of Oil on the Evolution of Volatile Compounds of Taralli During Storage

✍ Scribed by Mariagrazia Giarnetti; Francesco Caponio; Vito M Paradiso; Carmine Summo; Tommaso Gomes

Book ID
111407323
Publisher
Institute of Food Technologists
Year
2012
Tongue
English
Weight
569 KB
Volume
77
Category
Article
ISSN
0022-1147

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✍ Carmine Summo; Francesco Caponio; Antonella Pasqualone; Tommaso Gomes πŸ“‚ Article πŸ“… 2011 πŸ› John Wiley and Sons 🌐 English βš– 111 KB

BACKGROUND: Various studies have shown the ability of volatile compounds to influence the quality of charcuterie products because of their effect on sensorial properties. To the best of our knowledge, there are no data in the scientific literature concerning the evolution of volatile compounds of va