Chemical Studies on Food Aroma Compounds. Recent Progress.
نویسندگان
چکیده
منابع مشابه
Production of Food Aroma Compounds: Microbial and Enzymatic Methodologies
Over the past few years, the increasing demand for natural products in the food industry has encouraged remarkable efforts towards the development of biotechnological processes for the production of flavour compounds. The present paper reviews the recent major achievements reported in this field, with a special emphasis on the potential lying in plant cell, microbial cultures and enzyme technol...
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This study aimed to determine the influence of different emulsifiers or xanthan-emulsifier systems on the release of aroma compounds. Solid-phase microextraction (SPME) and GC-MS were used to study the effects of varying concentrations of xanthan gum, sucrose fatty acid ester, Tween 80 and soybean lecithin on the release of seven aroma compounds. The effects of the emulsifier systems supplement...
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ژورنال
عنوان ژورنال: Journal of the agricultural chemical society of Japan
سال: 1999
ISSN: 0002-1407,1883-6844
DOI: 10.1271/nogeikagaku1924.73.23