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Reduction of warmed-over flavor volatiles from freeze-dried lean beef by supercritical CO2 extraction

Author
THONGWONG, A1 ; FERNANDO, L. N1 ; GRÜN, I. U1 ; CLARKE, A. D1
[1] Dept. of Food Science & Human Nutrition, 21 Agriculture Building, Univ. of Missouri-Columbia, Columbia, MO 65211, United States
Source

Journal of food science. 1999, Vol 64, Num 3, pp 387-389 ; ref : 18 ref

CODEN
JFDSAZ
ISSN
0022-1147
Scientific domain
Food science technology
Publisher
Institute of Food Technologists, Chicago, IL
Publication country
United States
Document type
Article
Language
English
Keyword (fr)
Aldéhyde Aliment cuit Analyse biochimique Carbone dioxyde Chromatographie phase gazeuse Composé organique volatil Condition opératoire Défaut flaveur Effet pression Espace tête Etude comparative Etude expérimentale Extraction SFE Produit lyophilisé Rancissement Spectrométrie masse Stockage Viande boeuf Procédé extraction Produit carné Propriété organoleptique
Keyword (en)
Aldehyde Cooked food Biochemical analysis Carbon dioxide Gas chromatography Volatile organic compound Operating conditions Off-flavours Pressure effect Headspace Comparative study Experimental study Supercritical fluid extraction Freeze dried product Rancidity Mass spectrometry Storage Beef Extraction process Meat product Organoleptic properties
Keyword (es)
Aldehído Alimento cocido Análisis bioquímico Carbono dióxido Cromatografía fase gaseosa Compuesto orgánico volátil Condición operatoria Defecto sabor Efecto presión Espacio cabeza Estudio comparativo Estudio experimental Extracción fluido supercrítico Producto liofilizado Rancidez Espectrometría masa Almacenamiento Carne vaca Procedimiento extracción Producto de carne Propiedad organoléptica
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
1981734

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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