Volatiles from roasted byproducts of the poultry-processing industry
- Author
- WETTASINGHE, M1 ; VASANTHAN, T1 ; TEMELLI, F1 ; SWALLOW, K2
[1] Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, T6G 2P5, Canada
[2] Food Processing Development Centre, Alberta Agriculture, Food and Rural Development, Leduc, Alberta, T9E 7C5, Canada - Source
Journal of agricultural and food chemistry (Print). 2000, Vol 48, Num 8, pp 3485-3492 ; ref : 33 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Analyse chimique Analyse quantitative Arôme Caractérisation Composé volatil Etude comparative Flaveur Grillage(aliment) Os Peau Réaction Maillard Viande poulet Produit carné Traitement thermique Volaille sous produit
- Keyword (en)
- Chemical analysis Quantitative analysis Aroma Characterization Volatile compound Comparative study Flavor Roasting(food) Bone Skin Maillard reaction Chicken meat Meat product Heat treatment Poultry by product
- Keyword (es)
- Análisis químico Análisis cuantitativo Aroma Caracterización Compuesto volátil Estudio comparativo Flavor Tostado(alimento) Hueso Piel Reacción Maillard Carne pollo Producto de carne Tratamiento térmico Ave de corral subproducto
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 1519825
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1021/jf000122a 
https://dx.doi.org/10.1021/jf000122a
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