Food sci. technol, campinas, 43, e97622, 2023 1 food science and technology issn 0101-2061 (print)

HIGHLIGHTS

• who: (Print and colleagues from the (UNIVERSITY) have published the article: Food Sci. Technol, Campinas, 43, e97622, 2023 1 Food Science and Technology ISSN 0101-2061 (Print), in the Journal: (JOURNAL)
• what: This research investigated the effect of the types and concentrations of salts including NaCl and KCl on the generation of volatile aromas and color during caramelization. The aim of this study was to investigate Salt, as a flavor enhancer, has been widely used in many food products such as bread, biscuit, crisp etc. In this study, five main volatile caramel compounds were detected . . .
  

   

  

  If you want to have access to all the content you need to log in!

  Thanks :)

  Username or E-mail:

  If you don't have an account, you can create one here.