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Bibliographic record number: 644850

Journal

Authors: Descours, Emilie; Hambleton, Alicia; Kurek, Mia; Debeaufort, Frederic; Voilley, Andree; Seuvre, Anne-Marie
Title: Aroma behaviour during steam cooking within a potato starch-based model matrix
( Aroma behaviour during steam cooking within a potato starch-based model matrix )
Source: Carbohydrate polymers (0144-8617) 95 (2013), 1; 560-568
Paper type: article
Keywords: potato starch; steam cooking; aroma compounds; aromatization; mMicrostructural changes
( potato starch; steam cooking; aroma compounds; aromatization; mMicrostructural changes )
Abstract:
To help understand the organoleptic qualities of steam cooked foods, the kinetics of aroma release during cooking in a potato starch based model matrix was studied. Behaviour of components having a major impact in potato flavour were studied using solid phase micro extraction-gas chromatography (SPME-GC). Evolution of microstructure of potato starch model-matrix during steam cooking process was analyzed using environmental scanning electron microscopy (ESEM). Both aroma compounds that are naturally present in starch matrix and those that were added were analyzed. Both the aroma compounds naturally presented and those added had different behaviour depending on their physico-chemical properties (hydrophobicity, saturation vapour pressure, molecular weight, etc.). The physical state of potato starch influences of the retention of aromatized matrix with Starch gelatinization appearing to be the major phenomenon influencing aroma release.
Original language: eng
Citation databases: Current Contents Connect (CCC)
MEDLINE
Scopus
SCI-EXP, SSCI i/ili A&HCI
Science Citation Index Expanded (SCI-EXP) (sastavni dio Web of Science Core Collectiona)
Category: Znanstveni
Research fields:
Chemistry,Biotechnology,Food processing technology
URL: http://www.sciencedirect.com/science/article/pii/S0144861713002683
http://ac.els-cdn.com/S0144861713002683/1-s2.0-S0144861713002683-main.pdf?_tid=e390a388-44b7-11e4-a2aa-00000aacb35d&acdnat=1411651911_e9c2c244afed36893db94173581f9b7f
Broj citata:
Altmetric:
DOI: 10.1016/j.carbpol.2013.03.030
URL cjelovitog rada:
Google Scholar: Aroma behaviour during steam cooking within a potato starch-based model matrix
Contrib. to CROSBI by: Mia Kurek (mkurek@pbf.hr), 2. Lis. 2013. u 10:18 sati



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