書誌事項
- タイトル別名
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- The Preservation Stability of the Model Volatiles in Dried Carbohydrates
- トウ フンマツチュウ ニ オケル モデル フレーバー セイブン ノ アンテイセ
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抄録
The preservation stability of the volatile flavors locked in the carbohydrates was examined. The model system consists of sucrose, malto-dextrin and such volatiles as d-limonene and linalool. The lossof volatiles was 5-6% during the storage both at room temperature and at 37°C for 10 weeks. The model volatiles were retained more than 90% of the initial contents, even though the sample was tested both by the heating at 80-85°C for 18 hrs and by the irradiation with 15 W fluorescent lamp for a week. The assumed artifacts which might be resulted from the photooxygenation and the heating were not found on the gas chromatograms.
収録刊行物
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- 日本食品工業学会誌
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日本食品工業学会誌 23 (10), 486-489, 1976
社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390282681382372864
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- NII論文ID
- 130003788086
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- NII書誌ID
- AN00192587
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- NDL書誌ID
- 1734231
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- ISSN
- 00290394
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
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- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可