Submaxillary Mucin: its Effect on Aroma Release from Acidic Drinks and New Insight into the Effect of Aroma Compounds on its Macromolecular Integrity
نویسندگان
چکیده
منابع مشابه
Effect of Composition on Release of Aroma Compounds
The effect of oleic acid (5 and 10% v/v) and xanthan gum (0.5 and 1% wt) on partitioning and retention of ethyl acetate and diacetyl from two matrices with a different composition was investigated by applying static head space gas chromatography. Two matrices with different composition have been developed: one containing carbohydrates (xanthan gum) and in the second one, called co...
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15 صفحه اولeffect of composition on release of aroma compounds
the effect of oleic acid (5 and 10% v/v) and xanthan gum (0.5 and 1% wt) on partitioning and retention of ethyl acetate and diacetyl from two matrices with a different composition was investigated by applying static head space gas chromatography. two matrices with different composition have been developed: one containing carbohydrates (xanthan gum) and in the second one, called complex matrix,...
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ژورنال
عنوان ژورنال: Food Biophysics
سال: 2019
ISSN: 1557-1858,1557-1866
DOI: 10.1007/s11483-019-09574-2