Changes in structure and aroma release from starch–aroma systems upon α-amylase addition

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Author
Tietz, M.
Buettner, A.
Conde-Petit, B.
Date
2008-09
Type
    Journal Article
Rights / license
In Copyright - Non-Commercial Use Permitted
Permanent link
https://doi.org/10.3929/ethz-b-000073048
Publication status
published
External links
Journal / series
European Food Research and Technology
Volume
227(5)
Pages / Article No.
1439 - 1446
Publisher
Springer
Subject
Starch; Amylose; Aroma; Amylose inclusion complexes; α-Amylase; Starch degradation; Aroma release; Proton transfer reaction mass spectrometry (PTR-MS)
Notes
Received 18 December 2007, Revised 28 February 2008, Accepted 10 March 2008, Published online 26 April 2008. It was possible to publish this article open access thanks to a Swiss National Licence with the publisher
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