Determination of volatiles produced during radiation processing in Laurus cinnamomum

In order to protect food from pathogenic microorganisms as well as increase its shelf-life, while keeping sensorial properties (e.g., odor and taste), which are important properties required by spice buyers, it is necessary to analyze volatile formation from irradiation of medicinal and food herbs....

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Veröffentlicht in:	Radiation physics and chemistry (Oxford, England : 1993) England : 1993), 2009-07, Vol.78 (7), p.635-637
Hauptverfasser:	Salum, D.C., Araújo, M.M., Fanaro, G.B., Purgatto, E., Villavicencio, A.L.C.H.
Format:	Artikel
Sprache:	eng
Schlagworte:	Cinnamomum Cinnamon Food irradiation Laurus cinnamomum Spices Volatiles compounds
Online-Zugang:	Volltext
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