| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543207 | Food Chemistry | 2011 | 9 Pages |
Abstract
⺠Quality of cauliflower soup powder is mainly decreased due to protein degradation. ⺠Lipid oxidation is of less importance in determining shelf-life of cauliflower soup powder. ⺠Freshly prepared soup powder have a high content of free radicals. ⺠Dimethyl disulfide is important for off-flavours.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Riikka Raitio, Vibeke Orlien, Leif H. Skibsted,