Tải bản đầy đủ (.pdf) (2 trang)

On food and cooking the science and lore of the kitchen ( PDFDrive ) 1561

Bạn đang xem bản rút gọn của tài liệu. Xem và tải ngay bản đầy đủ của tài liệu tại đây (114.98 KB, 2 trang )

inrelationtostoragetemperature.J Sci Food
Agric.50(1990):227–35.
delCastillo,M.D.etal.Effectofroastingon
the antioxidant activity of coffee brews.J
AgricFoodChem.50(2002):3698–703.
Dignum, M.J.W. et al. Vanilla production.
FoodRevsInternational17(2001):199–219.
Hiltunen, R., and Y. Holm, eds. Basil.
Amsterdam:Harwood,1999.
Illy, A., and R. Viani, eds. Espresso Coffee:
The Chemistry of Quality. San Diego, CA:
Academic,1995.
Jagella, T., and W. Grosch. Flavour and offflavourcompoundsofblackandwhitepepper
II [black pepper].Eur J Food Research and
Technology209(1999):22–26.
———. Flavour and off-flavour compounds
of black and white pepper III [white pepper].
Eur J Food Research and Technology 209
(1999):27–31.
Jordt, S.E. et al. Mustard oils and
cannabinoids excite sensory nerve fibers


through the TRP channel ANKTM1. Nature
427(2004):260–65.
Kintzios, S.E., ed.Sage. Amsterdam:
Harwood,2000.
Maga, J. A.Smoke in Food Processing. Boca
Raton,FL:CRC,1988.
McGee, H. In victu veritas.Nature 392
(1998):649–50.


Nasrawi,C.W.,andR.M.Pangborn.Temporal
effectiveness of mouth-rinsing on capsaicin
mouth-burn.Physiology and Behavior 47
(1990):617–23.
Nemeth, E., ed.Caraway. Amsterdam:
Harwood,1998.
Noleau, E. et al. Volatile compounds in leek
and asafoetida.J of Essential Oil Research 3
(1991):241–56.
Peter, K.V., ed. Handbook of Herbs and
Spices. Cambridge, UK: Woodhead, 2001.
Prescott, J. et al. Effects of oral chemical
irritationontastesandflavorsinfrequentand
infrequent users of chili.Physiology and



×