Correlation between rheological properties and limonene release in pectin gels using an electronic nose

Pectin gels at different polymer concentrations were used as matrices for the encapsulation of a volatile flavour (limonene). This provides a useful model system for studying the influence of matrix viscoelastic properties on flavour release towards the gel headspace. The electronic nose technique a...

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Detalles Bibliográficos
Autores principales: Eugenia Monge, M., Martín Negri, R., Giacomazza, D., Bulone, D.
Formato: JOUR
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Acceso en línea:http://hdl.handle.net/20.500.12110/paper_0268005X_v22_n5_p916_EugeniaMonge
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