Jump to Main Content
- Rattan, Supriya; Parande, A. K.; Ramalakshmi, K.; Nagaraju, V. D.
- Journal of food science and technology 2015 v.52 no.9 pp. 5470-5483
- roasting, etc ; aromatic compounds; carboxymethylcellulose; cellulose; coatings; coffee beans; edible films; flavor; gas chromatography; grinding; odors; shelf life; volatile compounds; whey protein concentrate; Show all 14 Subjects
- ... Coffee is known throughout the world for its distinct aroma and flavour which results from a number of volatile compounds present in it. It is very difficult to arrest the aromatic compounds once the roasting process is complete and it becomes even more challenging to store the beans for a longer time with the retained volatiles as these compounds are easily lost during industrialized processing s ...
- PubMed Central:
- Ferreira, Valquíria C. S.; Morcuende, David; Madruga, Marta S.; Hernández-López, Silvia H.; Silva, Fábio A. P.; Ventanas, Sonia; Estévez, Mario
- Journal of food science and technology 2016 v.53 no.6 pp. 2760-2769
- roasting, etc ; boiling; chemical composition; chickens; cold storage; grilling; headspace analysis; hedonic scales; lipid peroxidation; odors; patties; ready-to-eat foods; sensory evaluation; storage time; thiobarbituric acid-reactive substances; volatile compounds; Show all 16 Subjects
- ... The effects of pre-cooking methods, namely, boiling (BL), roasting (RT) and grilling (GR), refrigerated storage (14 days/+4 °C) and microwave reheating on chicken patties were studied. Physical, chemical and sensory parameters were evaluated in order to correlate the chemical deterioration of ready-to-eat chicken patties with the acceptance of the odor. Chemical deterioration was evaluated through ...
- PubMed Central: