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.

18.5 References 861

Tokitomo, Y., Steinhaus, M., Büttner, A., Schieberle,

P.: Odor-active constituents in fresh pineapple

(Ananas cosmosus [L.] Merr.) by quantitative and

sensory evaluation. Biosci. Biotechnol. Biochem.

69, 1323 (2005)

Valero, D., Martinez-Romero, D., Serrano, M.: The role

of polyamines in the improvement of the shelf life of

fruit. Trends Food Sci. Technol. 13, 228 (2002)

Weiss, H.O.: Konfitüren, Gelees, Marmeladen.

In: Taschenbuch für Lebensmittelchemiker und

-technologen. Editor D. Osteroth. Band 2, S. 427,

Springer-Verlag, Berlin, 1991

Williams, A.A.: The flavour of non-citrus fruits and

their products. In: International symposium on food

flavors (Eds.: Adda, J., Richard, H.), p. 46, Technique

et Documentation (Lavoisier): Paris. 1983

Winkler, F.J., Schmidt, H.-L.: Einsatzmöglichkeiten

der 13 C-Isotopen-Massenspektrometrie in der

Lebensmitteluntersuchung. Z. Lebensm. Unters.

Forsch. 171, 85 (1980)

Wu, X., Beecher, G.R., Holden, J.M., Haytowitz, D.

B., Gebhardt, S.E., Prior, R.L.: Concentrations of anthoxyanins

in common foods in the United States and

estimation of normal consumption. J. Agric. Food

Chem. 54, 4069 (2006)

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

Saved successfully!

Ooh no, something went wrong!