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Flavouring ratios and partition coefficients for isoamyl acetate in various starch-based food matrices

Archive ouverte | Cayot, Nathalie | CCSD

International audience. The present work deals with the physicochemical interactions between different starches and isoamyl acetate in a complex food matrix. Four different starches were tested: potato starch, corn ...

Influence of physicochemical interactions between amylose and aroma compounds on the retention of aroma in food-like matrices

Archive ouverte | Arvisenet, Gaëlle | CCSD

International audience

Retention of Aroma Compounds in Starch Matrices: Competitions between Aroma Compounds toward Amylose and Amylopectin

Archive ouverte | Arvisenet, Gaëlle | CCSD

International audience. The retention of three aroma compounds-isoamyl acetate, ethyl hexanoate, and linalool--from starch-containing model food matrices was measured by headspace analysis, under equilibrium conditi...

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