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Furan formation in starch-based model systems containing carbohydrates in combination with proteins, ascorbic acid and lipids

Agnieszka Owczarek-Fendor UGent, Bruno De Meulenaer UGent, Georges Scholl, An Adams UGent, Fien Van Lancker UGent, Gauthier Eppe, Edwin De Pauw, Marie-Louise Scippo and Norbert De Kimpe UGent (2012) FOOD CHEMISTRY. 133(3). p.816-821
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
Ascorbic acid, Carbohydrates, Furan, Proteins, Starch-based system, Soybean oil, IONIZING-RADIATION, FOOD, METHYLFURAN, OXIDATION, PH
journal title
FOOD CHEMISTRY
Food Chem.
volume
133
issue
3
pages
816 - 821
Web of Science type
Article
Web of Science id
000302986400028
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
3.334 (2012)
JCR rank
10/123 (2012)
JCR quartile
1 (2012)
ISSN
0308-8146
DOI
10.1016/j.foodchem.2012.01.098
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
2913545
handle
http://hdl.handle.net/1854/LU-2913545
date created
2012-06-20 14:41:02
date last changed
2012-06-25 09:38:39
@article{2913545,
  author       = {Owczarek-Fendor, Agnieszka and De Meulenaer, Bruno and Scholl, Georges and Adams, An and Van Lancker, Fien and Eppe , Gauthier  and De Pauw , Edwin  and Scippo , Marie-Louise  and De Kimpe, Norbert},
  issn         = {0308-8146},
  journal      = {FOOD CHEMISTRY},
  keyword      = {Ascorbic acid,Carbohydrates,Furan,Proteins,Starch-based system,Soybean oil,IONIZING-RADIATION,FOOD,METHYLFURAN,OXIDATION,PH},
  language     = {eng},
  number       = {3},
  pages        = {816--821},
  title        = {Furan formation in starch-based model systems containing carbohydrates in combination with proteins, ascorbic acid and lipids},
  url          = {http://dx.doi.org/10.1016/j.foodchem.2012.01.098},
  volume       = {133},
  year         = {2012},
}

Chicago
Owczarek-Fendor, Agnieszka, Bruno De Meulenaer, Georges Scholl, An Adams, Fien Van Lancker, Gauthier Eppe , Edwin De Pauw , Marie-Louise Scippo , and Norbert De Kimpe. 2012. “Furan Formation in Starch-based Model Systems Containing Carbohydrates in Combination with Proteins, Ascorbic Acid and Lipids.” Food Chemistry 133 (3): 816–821.
APA
Owczarek-Fendor, A., De Meulenaer, B., Scholl, G., Adams, A., Van Lancker, F., Eppe , G., De Pauw , E., et al. (2012). Furan formation in starch-based model systems containing carbohydrates in combination with proteins, ascorbic acid and lipids. FOOD CHEMISTRY, 133(3), 816–821.
Vancouver
1.
Owczarek-Fendor A, De Meulenaer B, Scholl G, Adams A, Van Lancker F, Eppe G, et al. Furan formation in starch-based model systems containing carbohydrates in combination with proteins, ascorbic acid and lipids. FOOD CHEMISTRY. 2012;133(3):816–21.
MLA
Owczarek-Fendor, Agnieszka, Bruno De Meulenaer, Georges Scholl, et al. “Furan Formation in Starch-based Model Systems Containing Carbohydrates in Combination with Proteins, Ascorbic Acid and Lipids.” FOOD CHEMISTRY 133.3 (2012): 816–821. Print.