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Автор De Vincenzi, M.
Автор Badellino, E.
Автор Di Folco, S.
Автор Dracos, A.
Автор Magliola, M.
Автор Stacchini, A.
Автор Stacchini, P.
Автор Silano, V.
Дата выпуска 1989
dc.description Quantitative data on volatile compounds have been reported in 16 food items. No publications reporting quantitative data were found for two of these 16 food products, i.e. avocado and jackfruit. About 550 volatile compounds have been assayed globally in the other 14 food products. Mango and raspberry were the products with the greatest number of volatile compounds; the most representative substances were benzaldehyde, ethyl acetate, limonene, and 2‐phenylethanol.
Формат application.pdf
Издатель Taylor & Francis Group
Копирайт Copyright Taylor and Francis Group, LLC
Тема flavourings
Тема volatile substances
Тема foods
Название A basis for estimation of consumption: Literature values for selected food volatiles. Part III
Тип research-article
DOI 10.1080/02652038909373779
Print ISSN 0265-203X
Журнал Food Additives and Contaminants
Том 6
Первая страница 235
Последняя страница 267
Аффилиация De Vincenzi, M.; Department of Comparative Toxicology and Ecotoxicology, Istituto Superiore di Sanità
Аффилиация Badellino, E.; Fellowship, Istituto Superiore di Sanità
Аффилиация Di Folco, S.; Fellowship, Istituto Superiore di Sanità
Аффилиация Dracos, A.; Documentation Service, Istituto Superiore di Sanità
Аффилиация Magliola, M.; Documentation Service, Istituto Superiore di Sanità
Аффилиация Stacchini, A.; Department of Food Hygiene, Istituto Superiore di Sanità
Аффилиация Stacchini, P.; Department of Food Hygiene, Istituto Superiore di Sanità
Аффилиация Silano, V.; Fellowship, Istituto Superiore di Sanità
Выпуск 2
Библиографическая ссылка CODEX. 1983. Report of the 16th Session. Codex Committee on Food Additives, Alinorm, 83(12A)
Библиографическая ссылка JECFA. 1976. 20th Report, Joint FAO/WHO Expert Committee on Food Additives, : 20
Библиографическая ссылка Maarse, H. 1984. Volatile Compounds in Food. Quantitative Data, Volume 2, Zeist, , the Netherlands: CIVO‐TNO.
Библиографическая ссылка Maarse, H. 1984. Volatile Compounds in Food. Quantitative Data, Volume 3, Zeist, , the Netherlands: CIVO‐TNO.
Библиографическая ссылка Maarse, H. 1985. Volatile Compounds in Food. Quantitative Data, Volume 4, Zeist, , the Netherlands: CIVO‐TNO.
Библиографическая ссылка De Vincenzi, M., Castriotta, F., De Ponte, R., Dracos, A., Magliola, M., Mattei, R., Stacchini, A., Stacchini, P. and Silano, V. 1986. A basis for estimation of consumption: Literature values for selected food volatiles. Part 1. Food Additives and Contaminants, 3: 185–224.
Библиографическая ссылка De Vincenzi, M., Castriotta, F., Di Folco, S., Dracos, A., Magliola, M., Mattei, R., Purificato, I., Stacchini, A., Stacchini, P. and Silano, V. 1987. A basis for estimation of consumption: Literature values for selected food volatiles. Part 2. Food Additives and Contaminants, 4: 161–218.
Библиографическая ссылка Stofberg, J. 1981. Setting priorities for safety evaluation of flavouring materials. Perfumer and Flavorist, 6: 69–75.
Библиографическая ссылка Stofberg, J. and Grundschober, F. 1984. Consumption ratio and food predominance of flavouring materials. Second Cumulative Series. Perfumer and Flavorist, 9: 53–83.
Библиографическая ссылка Stofberg, J. 1983. Safety evaluation and regulation of flavouring substances. Perfumer and Flavorist, 8: 53–62.
Библиографическая ссылка Van Straten, S. 1983. Volatile Compounds in Food. Quantitative Data, Volume 1, Zeist, , the Netherlands: CIVO‐TNO.

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