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High hydrostatic pressure proline/glucose

Influence of High Hydrostatic Pressure on Aroma Compound Formation in Thermally Processed Proline-Glucose Mixtures... [Pg.136]

Figure /. Aroma profiles of thermally processed glucose/L-proline mixtures. Right normal pressure (NP) left high hydrostatic pressure (HHP)... Figure /. Aroma profiles of thermally processed glucose/L-proline mixtures. Right normal pressure (NP) left high hydrostatic pressure (HHP)...
Figure 3. Structures of the most odor-active compounds formed from glucose/proline at 100 °C (90 min) under high hydrostatic pressure (FD-factor in parentheses)... Figure 3. Structures of the most odor-active compounds formed from glucose/proline at 100 °C (90 min) under high hydrostatic pressure (FD-factor in parentheses)...
Figure 5. mounts of 2-oxopropanol formed during thermal processing (100°Q pH 7) of a glucose/proline mixture ( high hydrostatic pressure M normal pressure)... [Pg.141]

Figure 8. Isotopomers of 2-hydroxypropanal (as ethoxime derivatives) formed from C -glucose/proline (A) C -glucose/proline (B) and a 7+7 mixture of C -glucose/proline (C) racted under high hydrostatic pressure... Figure 8. Isotopomers of 2-hydroxypropanal (as ethoxime derivatives) formed from C -glucose/proline (A) C -glucose/proline (B) and a 7+7 mixture of C -glucose/proline (C) racted under high hydrostatic pressure...
See other pages where High hydrostatic pressure proline/glucose is mentioned: [Pg.136]    [Pg.144]   
See also in sourсe #XX -- [ Pg.144 ]



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