Flavor release from ι-carrageenan matrix: A quantitative structure-property relationships approach

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 10, 2006, Pages 3679-3685

  Chana, Antonio ^a,b   Tromelin, Anne ^a   Andriot, Isabelle ^a   Guichard, Elisabeth ^a  

^a CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

^b MARIO NEGRI INSTITUTE FOR PHARMACOLOGICAL RESEARCH   (Italy)

Author keywords

Carrageenan; Aroma release; Gels; Genetic function approximation; Headspace analysis; Interaction; Partition coefficient; QSAR; QSPR

Indexed keywords

CARRAGEENAN; FLAVORING AGENT; SODIUM CHLORIDE;

ARTICLE; CHEMICAL MODEL; CHEMICAL STRUCTURE; CHEMISTRY; GEL; ODOR; QUANTITATIVE STRUCTURE ACTIVITY RELATION; VISCOSITY;

CARRAGEENAN; FLAVORING AGENTS; GELS; MODELS, CHEMICAL; MOLECULAR STRUCTURE; ODORS; QUANTITATIVE STRUCTURE-ACTIVITY RELATIONSHIP; SODIUM CHLORIDE; VISCOSITY;

EID: 33744905305     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf053192w     Document Type: Article

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