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Furan formation from vitamin C in a starch-based model system: influence of the reaction conditions

(2010) FOOD CHEMISTRY. 121(4). p.1163-1170
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MASS-SPECTROMETRY, HEADSPACE METHOD, ASCORBIC-ACID, FRENCH FRIES, FOOD, METHYLFURAN, Furan, Simple baby food model system, Starch, Vitamin C, SPME-GC-MS

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Citation

Please use this url to cite or link to this publication:

Chicago
Owczarek-Fendor, Agnieszka, Bruno De Meulenaer, Georges Scholl, An Adams, Fien Van Lancker, Pratheeba Yogendrarajah, Gauthier Eppe, Edwin De Pauw, Marie-Louise Scippo, and Norbert De Kimpe. 2010. “Furan Formation from Vitamin C in a Starch-based Model System: Influence of the Reaction Conditions.” Food Chemistry 121 (4): 1163–1170.
APA
Owczarek-Fendor, A., De Meulenaer, B., Scholl, G., Adams, A., Van Lancker, F., Yogendrarajah, P., Eppe, G., et al. (2010). Furan formation from vitamin C in a starch-based model system: influence of the reaction conditions. FOOD CHEMISTRY, 121(4), 1163–1170.
Vancouver
1.
Owczarek-Fendor A, De Meulenaer B, Scholl G, Adams A, Van Lancker F, Yogendrarajah P, et al. Furan formation from vitamin C in a starch-based model system: influence of the reaction conditions. FOOD CHEMISTRY. 2010;121(4):1163–70.
MLA
Owczarek-Fendor, Agnieszka, Bruno De Meulenaer, Georges Scholl, et al. “Furan Formation from Vitamin C in a Starch-based Model System: Influence of the Reaction Conditions.” FOOD CHEMISTRY 121.4 (2010): 1163–1170. Print.
@article{881533,
  author       = {Owczarek-Fendor, Agnieszka and De Meulenaer, Bruno and Scholl, Georges and Adams, An and Van Lancker, Fien and Yogendrarajah, Pratheeba and Eppe, Gauthier and De Pauw, Edwin and Scippo, Marie-Louise and De Kimpe, Norbert},
  issn         = {0308-8146},
  journal      = {FOOD CHEMISTRY},
  keyword      = {MASS-SPECTROMETRY,HEADSPACE METHOD,ASCORBIC-ACID,FRENCH FRIES,FOOD,METHYLFURAN,Furan,Simple baby food model system,Starch,Vitamin C,SPME-GC-MS},
  language     = {eng},
  number       = {4},
  pages        = {1163--1170},
  title        = {Furan formation from vitamin C in a starch-based model system: influence of the reaction conditions},
  url          = {http://dx.doi.org/10.1016/j.foodchem.2010.01.065},
  volume       = {121},
  year         = {2010},
}

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