| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542054 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠Flavour and colour of a new kind of paste, Chongcai paste, was investigated during storage. ⺠Among detected 9 pungent volatiles, 2 new isothiocyanates were found in Cruciferae for the first time. ⺠Pectin/xanthan complex was proved to have the greatest capability in holding flavour, and CMC/xanthan complex the worst. ⺠A pseudo-second order kinetics model was used to describe the paste colour change during storage.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Chen Li, Feng Xue, Yongxia Xu, Chenglong Ren, Siyi Pan,