메뉴 건너뛰기
Flavour and Fragrance Journal
Volumn 16, Issue 1, 2001, Pages 7-12
Shelf-life and mechanisms of destabilization in dilute beverage emulsions
Author keywords

Beverage emulsions; Destabilization; Kinetics; Shelf life
Indexed keywords

ARTICLE; BEVERAGE; CONTROLLED STUDY; DILUTION; EMULSION; HIGH TEMPERATURE; KINETICS; LOW TEMPERATURE; MATHEMATICAL PARAMETERS; MOLECULAR STABILITY; SHELF LIFE; TEMPERATURE; TIME;
EID: 0035176876     PISSN: 08825734     EISSN: None     Source Type: Journal    
DOI: 10.1002/1099-1026(200101/02)16:1<7::AID-FFJ938>3.0.CO;2-A     Document Type: Article
Times cited : (19)
References (14)
  • 1
    • 33746912119 scopus 로고
    • In Food Emulsions 2nd edn. Larsson K. Friberg S.E. (eds). Marcel Dekker: New York
    • (1990) , pp. 445-478
    • Tan, C.-T.1
  • 3
    • 0002638604 scopus 로고    scopus 로고
    • In Food Emulsions 3rd edn. Larsson K, Friberg SE (eds). Marcel Dekker: New York
    • (1997) , pp. 491-524
    • Tan, C.-T.1
  • 4
    • 0006679421 scopus 로고
    • An Introduction to Food Colloids. Oxford University Press: Oxford
    • (1992) , pp. 79-122
    • Dickinson, E.1
  • 5
    • 4243646320 scopus 로고
    • In Flayor Technology (ACS Symposium Series No. 610), Ho C-T, Tan C-T, Hsiang C-H (eds). American Chemical Society: Washington, DC
    • (1995) , pp. 172-182
    • Tse, K.-Y.1    Reineccius, G.A.2
  • 6
    • 0006634540 scopus 로고
    • MS Thesis, Department of Food Science and Nutrition, University of Minnesota, St. Paul
    • (1990)
    • Tse, K.-Y.1
  • 7
    • 0006679924 scopus 로고
    • American Association of Cereal Chemists, Approved Methods of the AACC, 9th edn. Methods 08-01 and 44-19. St. Paul, MN
    • (1995)
  • 8
    • 0006739213 scopus 로고
    • Water Analyzer Series-Reaction Kinetics Program, Version 2.09. Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN
    • (1991)
    • Labuza, T.P.1    Nelson, K.2    Nelson, G.3
  • 9
    • 0002589087 scopus 로고    scopus 로고
    • In Food Chemistry 3rd edn, Fennema OW (ed.). Marcel Dekker: New York
    • (1996) , pp. 1013-1042
    • Taoukis, P.1    Labuza, T.P.2
  • 10
    • 0006676960 scopus 로고    scopus 로고
    • Food Emulsions: Principles, Practices and Techniques. CRC Press: Boca Raton FL
    • (1999) , pp. 235-266
    • McClements, D.J.1
  • 11
    • 0006639547 scopus 로고
    • In Encyclopedia of Emulsion Technology Becher P (ed.). Marcel Dekker: New York
    • (1983) , vol.1
    • Sherman, P.1
  • 14
    • 77957021864 scopus 로고    scopus 로고
    • In Food Flavors: Formation, Analysis and Packaging Influences, Contis ET (ed.). Elsevier: New York
    • (1998) , pp. 29-42
    • Tan, C.-T.1

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.