Volatile composition and sensory characteristics of onion powders prepared by convective drying.

Choi, So Mang; Lee, Dong-Jin; Kim, Jong-Yea; Lim, Seung-Taik

Choi, So Mang; Lee, Dong-Jin; Kim, Jong-Yea; Lim, Seung-Taik.

Afiliação

Choi SM; Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 136-701, South Korea.
Lee DJ; Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 136-701, South Korea.
Kim JY; Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 200-701, South Korea.
Lim ST; Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 136-701, South Korea. Electronic address: limst@korea.ac.kr.

Food Chem ; 231: 386-392, 2017 Sep 15.

Article em En | MEDLINE | ID: mdl-28450021

Assuntos

Cebolas; Temperatura; Dessecação; Pós; Paladar

Palavras-chave

Aldehydes; Onion aroma compounds; Onion powder; Sulfides; Thiophenes

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Temperatura / Cebolas Idioma: En Revista: Food Chem Ano de publicação: 2017 Tipo de documento: Article País de afiliação: Coréia do Sul País de publicação: Reino Unido

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