Retention of Aroma Compounds in Starch Matrices: Competitions between Aroma Compounds toward Amylose and Amylopectin-Reference-Cited by-同舟云学术

Retention of Aroma Compounds in Starch Matrices: Competitions between Aroma Compounds toward Amylose and Amylopectin

Published:2002-10-30 Issue:25 Volume:50 Page:7345-7349
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Arvisenet G.¹,Voilley A.¹,Cayot N.¹

Affiliation:

1. ENESAD, Laboratoire de biochimie alimentaire, UMR Arômes INRA-ENESAD, 21 boulevard O. de Serres, 21800 Quetigny, France, and ENSBANA, Laboratoire GPAB, Université de Bourgogne, Esplanade Erasme, 21000 Dijon, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf020532u

Reference22 articles.

1. Structural features of fatty acid-amylose complexes

2. Amylose Complexing Effect of Food Grade Emulsifiers

3. Calorimetric Determination of the Amylose Content of Starches Based on Formation and Melting of the Amylose-Lysolecithin Complex

4. Characterization of amylose—flavour complexes by DSC and X-ray diffraction

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