RELATIONSHIP BETWEEN THE TYPE AND ORIGIN OF REDUCING SUGARS IN SAP AND THE COLOR AND FLAVOR OF MAPLE SIRUP

被引：0
|
作者：
REED, LL
NAGHSKI, J
WILLITS, CO
机构：
来源：
FOOD TECHNOLOGY | 1957年 / 11卷 / 04期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：23 / 24
页数：2
相关论文
共 16 条
  • [1] MAPLE SIRUP .19. FLAVOR AND COLOR THROUGH CONTROLLED FERMENTATION OF MAPLE SAP
    WILLITS, CO
    BELL, RA
    FRANK, HA
    FOOD TECHNOLOGY, 1961, 15 (11) : 473 - +
  • [2] MAPLE SIRUP .5. FORMATION OF COLOR DURING EVAPORATION OF MAPLE SAP TO SIRUP
    WILLITS, CO
    PORTER, WL
    BUCH, ML
    FOOD RESEARCH, 1952, 17 (05): : 482 - 486
  • [3] Effects of air injection during sap processing on maple syrup color, chemical composition and flavor volatiles
    van den Berg, A. K.
    Perkins, T. D.
    Isselhardt, M. L.
    Godshall, M-A
    Lloyd, S. W.
    INTERNATIONAL SUGAR JOURNAL, 2009, 111 (1321): : 37 - 42
  • [4] On the Relationship(s) Between Color and Taste/Flavor
    Spence, Charles
    EXPERIMENTAL PSYCHOLOGY, 2019, 66 (02) : 99 - 111
  • [5] Impact of the reducing sugars on the relationship between acrylamide and Maillard browning in French fries
    Frédéric Mestdagh
    Tineke De Wilde
    Pieter Castelein
    Orsolya Németh
    Carlos Van Peteghem
    Bruno De Meulenaer
    European Food Research and Technology, 2008, 227 : 69 - 76
  • [6] Impact of the reducing sugars on the relationship between acrylamide and Maillard browning in French fries
    Mestdagh, Frederic
    De Wilde, Tineke
    Castelein, Pieter
    Nemeth, Orsolya
    Van Peteghem, Carlos
    De Meulenaer, Bruno
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2008, 227 (01) : 69 - 76
  • [7] The relationship between reducing sugars and phenolic retention of brown rice after enzymatic extrusion
    Zeng, Zicong
    Li, Yuting
    Yang, Rong
    Liu, Chengmei
    Hu, Xiuting
    Luo, Shunjing
    Gong, Ersheng
    Ye, Jiangping
    JOURNAL OF CEREAL SCIENCE, 2017, 74 : 244 - 249
  • [8] Relationship between the formation of acrylamide, color, flavor and antioxidants in the Maillard browning reaction.
    Ehling, S
    Hengel, MJ
    Shibamoto, T
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2005, 229 : U61 - U61
  • [9] FACTORS INFLUENCING THE RELATIONSHIPS BETWEEN REDUCING SUGARS AND FRY COLOR OF POTATO-TUBERS OF CV RECORD
    FULLER, TJ
    HUGHES, JC
    JOURNAL OF FOOD TECHNOLOGY, 1984, 19 (04): : 455 - 467
  • [10] Relationship between skin response to ultraviolet exposure and skin color type
    Del Bino, S.
    Sok, J.
    Bessac, E.
    Bernerd, F.
    PIGMENT CELL RESEARCH, 2006, 19 (06): : 606 - 614
12