08.05.2020 Views

2009_Book_FoodChemistry

food chemistry

food chemistry

SHOW MORE
SHOW LESS

Create successful ePaper yourself

Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.

806 17 Vegetables and Vegetable Products

Maga, J. A.: Potato flavor. Food Reviews International

10, 1 (1994)

Mutti, B., Grosch, W.: Potent odorants of boiled potatoes.

Nahrung/Food 43, 302 (1999)

Ross, A.E., Nagel, D.L., Toth, B.: Evidence for the

occurrence and formation of diazonium ions in the

Agaricus bisporus mushroom and its extracts. J.

Agric. Food Chem. 30, 521 (1982)

Rotzoll, N., Dunkel, A., Hofmann, T.: Quantitative

studies, taste reconstitution, and omission experiments

on the key taste compounds in morel

mushrooms (morchella deliciosa Fr.).J.Agric.Food

Chem. 54, 2705 (2006)

Salunkhe, D.K., Do, J.Y.: Biogenesis of aroma constituents

of fruits and vegetables. Crit. Rev. Food Sci.

Nutr. 8, 161 (1977)

Schobinger, U.: Frucht- und Gemüsesäfte, Verlag Eugen

Ulmer: Stuttgart. 1978

Shah, B.M., Salunkhe, D.K., Olson, L.E.: Effects of

ripening processes on chemistry of tomato volatiles.

J. Am. Soc. Hort. Sci. 94, 171 (1969)

Stamer, J.R.: Lactic acid fermentation of cabbage and

cucumbers. In: Biotechnology (Eds.: Rhem, H.-J.,

Reed, G.), Vol. 5, p. 365, Verlag Chemie: Weinheim.

1983

Talburt, W.F., Smith, O.R.A.: Potato Processing. AVI

Publ., Westport, CT 1975

Tiu, C.S., Purcell, A.E., Collins, W. W.: Contribution

of some volatile compounds to sweet potato aroma.

J. Agric. Food Chem. 33, 223 (1985)

Whitfield, F.B., Last, J.H.: Vegetables. In: Volatile compounds

in foods and beverages (Ed.: Maarse, H.)

Marcel Dekker, Inc.: New York, 1991

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!