Detection of flavour release from pectin gels using electronic noses

An electronic nose device developed in our laboratory was used to follow the flavour release of a multi-component essence encapsulated in pectin gels. Gelation kinetics of high-methoxylated pectin was followed by dynamic rheological measurements in presence and absence of flavour. A transition from...

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Detalles Bibliográficos
Autores principales:	Monge, María Eugenia, Bernik, Delia Leticia, Negri, Ricardo Martin
Publicado:	2004
Materias:	Electronic nose Encapsulation Flavour release Gels Multivariate analysis Pectin Rheology Flavors Gas chromatography Mass spectrometry Neural networks Polysaccharides Principal component analysis Reaction kinetics Flavor release
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09254005_v101_n1-2_p28_Monge http://hdl.handle.net/20.500.12110/paper_09254005_v101_n1-2_p28_Monge
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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