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There are 11770 results for: content related to: Identification of compounds responsible for the odorant properties of aromatic caramel

  1. Napping-Ultra Flash Profile as a Tool for Category Identification and Subsequent Model System Formulation of Caramel Corn Products

    Journal of Food Science

    Volume 81, Issue 7, July 2016, Pages: S1782–S1790, Emily Mayhew, Shelly Schmidt and Soo-Yeun Lee

    Version of Record online : 1 JUN 2016, DOI: 10.1111/1750-3841.13338

  2. Effect of Ascorbic Acid on the Properties of Ammonia Caramel Colorant Additives and Acrylamide Formation

    Journal of Food Science

    Volume 79, Issue 9, September 2014, Pages: C1678–C1682, Hongxing Chen and Zhengbiao Gu

    Version of Record online : 9 SEP 2014, DOI: 10.1111/1750-3841.12560

  3. EVALUATION OF TEXTURE CHANGES DUE TO COMPOSITIONAL DIFFERENCES USING ORAL PROCESSING

    Journal of Texture Studies

    Volume 43, Issue 4, August 2012, Pages: 257–267, ESRA ÇAKIR, HICRAN KOÇ, CHRISTOPHER J. VINYARD, GREGORY ESSICK, CHRISTOPHER R. DAUBERT, MARYANNE DRAKE and E. ALLEN FOEGEDING

    Version of Record online : 28 NOV 2011, DOI: 10.1111/j.1745-4603.2011.00335.x

  4. Caramel as a Model System for Evaluating the Roles of Mechanical Properties and Oral Processing on Sensory Perception of Texture

    Journal of Food Science

    Volume 81, Issue 3, March 2016, Pages: S736–S744, Ty B. Wagoner, Paige J. Luck and E. Allen Foegeding

    Version of Record online : 28 JAN 2016, DOI: 10.1111/1750-3841.13237

  5. You have free access to this content
    Effect of Various Food Additives on the Levels of 4(5)-Methylimidazole in a Soy Sauce Model System

    Journal of Food Science

    Volume 81, Issue 1, January 2016, Pages: T262–T267, Sumin Lee, Jung-Bin Lee, Junho Hwang and Kwang-Geun Lee

    Version of Record online : 11 DEC 2015, DOI: 10.1111/1750-3841.13183

  6. STUDIES ON ENERGY REQUIREMENTS IN MANUFACTURE OF KUNDA – A HEAT DESICCATED INDIAN MILK PRODUCT

    Journal of Food Process Engineering

    Volume 34, Issue 2, April 2011, Pages: 444–456, L. MAHALINGAIAH, B.V. VENKATESHAIAH, S. KULKARNI and K. JAYARAJ RAO

    Version of Record online : 11 FEB 2010, DOI: 10.1111/j.1745-4530.2009.00368.x

  7. Detection and Quantification of 4(5)-Methylimidazole in Cooked Meat

    Journal of Food Science

    Volume 80, Issue 2, February 2015, Pages: T465–T471, Faris Karim and J. Scott Smith

    Version of Record online : 20 JAN 2015, DOI: 10.1111/1750-3841.12748

  8. Color Halo/Horns and Halo-Attribute Dumping Effects within Descriptive Analysis of Carbonated Beverages

    Journal of Food Science

    Volume 71, Issue 8, October 2006, Pages: S590–S595, S.M. Kappes, S.J. Schmidt and S.-Y. Lee

    Version of Record online : 10 OCT 2006, DOI: 10.1111/j.1750-3841.2006.00161.x

  9. False Positive Detection of Peanut Residue in Liquid Caramel Coloring Using Commercial ELISA Kits

    Journal of Food Science

    Volume 78, Issue 7, July 2013, Pages: T1091–T1093, T. Stelk, L. Niemann, D. M. Lambrecht, J. L. Baumert and S. L. Taylor

    Version of Record online : 6 MAY 2013, DOI: 10.1111/1750-3841.12146

  10. The effect of spray drying on sucrose–glycine caramel powder preparation

    Journal of the Science of Food and Agriculture

    Volume 96, Issue 7, May 2016, Pages: 2319–2327, Kai Huang, Ping-Jun Zhang, Biao Hu and Shu-Juan Yu

    Version of Record online : 21 AUG 2015, DOI: 10.1002/jsfa.7347

  11. PREBIOTIC DI-D-FRUCTOSE DIANHYDRIDE-ENRICHED CARAMELS: DEVELOPMENT OF BATCH PROCESS (1 L) AND OPTIMIZATION OF OPERATING CONDITIONS

    Journal of Food Process Engineering

    Volume 36, Issue 1, February 2013, Pages: 95–102, IMANE IDRI, JEAN-LOUIS HAVET, JOSÉ MANUEL GARCIA FERNANDEZ and CATHERINE PORTE

    Version of Record online : 21 SEP 2011, DOI: 10.1111/j.1745-4530.2011.00659.x

  12. The physicochemical and rheological properties of a milk drink flavoured with cajeta, a Mexican caramel jam

    International Journal of Dairy Technology

    Volume 64, Issue 2, May 2011, Pages: 294–304, MANUEL OCTAVIO RAMÍREZ-SUCRE and JORGE FERNANDO VÉLEZ-RUIZ

    Version of Record online : 23 JAN 2011, DOI: 10.1111/j.1471-0307.2010.00657.x

  13. Identification of volatile compounds associated with the aroma of white strawberries (Fragaria chiloensis)

    Journal of the Science of Food and Agriculture

    Volume 94, Issue 4, 15 March 2014, Pages: 752–759, Loreto Prat, María Inés Espinoza, Eduardo Agosin and Herman Silva

    Version of Record online : 21 OCT 2013, DOI: 10.1002/jsfa.6412

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    Functionality of Sugars in Foods and Health

    Comprehensive Reviews in Food Science and Food Safety

    Volume 15, Issue 3, May 2016, Pages: 433–470, Roger A. Clemens, Julie M. Jones, Mark Kern, Soo-Yeun Lee, Emily J. Mayhew, Joanne L. Slavin and Svetlana Zivanovic

    Version of Record online : 31 MAR 2016, DOI: 10.1111/1541-4337.12194

  15. The effect of candy moisture content on texture

    Journal of Foodservice

    Volume 17, Issue 4, August 2006, Pages: 189–195, Adam Figiel and Agnieszka Tajner-Czopek

    Version of Record online : 6 OCT 2006, DOI: 10.1111/j.1745-4506.2006.00037.x

  16. Confectionery

    Standard Article

    Ullmann's Encyclopedia of Industrial Chemistry

    Terry Richardson, Geert Andersen and Ferenc Á. Mohos

    Published Online : 1 AUG 2014, DOI: 10.1002/14356007.a07_411.pub2

  17. Toxicology and risk assessment of 5-Hydroxymethylfurfural in food

    Molecular Nutrition & Food Research

    Volume 55, Issue 5, May 2011, Pages: 667–678, Klaus Abraham, Rainer Gürtler, Katharina Berg, Gerhard Heinemeyer, Alfonso Lampen and Klaus E. Appel

    Version of Record online : 4 APR 2011, DOI: 10.1002/mnfr.201000564

  18. Colorants for Foods, Drugs, and Cosmetics

    Standard Article

    Kirk-Othmer Encyclopedia of Chemical Technology

    Daniel Marmion and

    Published Online : 13 JUL 2012, DOI: 10.1002/0471238961.0315121513011813.a01.pub3

  19. PREDICTIVE MODELING APPLIED TO GROWTH OF SPOILAGE VIRGIBACILLUS PANTOTHENTICUS ON INDUSTRIAL CRÈME CARAMEL

    Journal of Food Safety

    Volume 27, Issue 3, August 2007, Pages: 241–250, RUBEN DARIO GONZÁLEZ, GRETHEL MARA HUNZICKER, GLADYS BEATRIZ DE SOUSA, LUCIA MARÍA TAMAGNINI and CARLOS ERNESTO BUDDE

    Version of Record online : 25 JUL 2007, DOI: 10.1111/j.1745-4565.2007.00076.x

  20. Sensory aroma from Maillard reaction of individual and combinations of amino acids with glucose in acidic conditions

    International Journal of Food Science & Technology

    Volume 43, Issue 9, September 2008, Pages: 1512–1519, Kam Huey Wong, Suraini Abdul Aziz and Suhaila Mohamed

    Version of Record online : 15 MAY 2008, DOI: 10.1111/j.1365-2621.2006.01445.x