Effect of Arabic gum, xanthan gum and orange oil on flavor release from diluted orange beverage emulsion

Food Chemistry

Volumn 107, Issue 3, 2008, Pages 1161-1172

  Mirhosseini, Hamed ^a   Tan, Chin Ping ^a   Hamid, Nazimah S A ^a   Yusof, Salmah ^b  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b UNIVERSITI SAINS ISLAM MALAYSIA   (Malaysia)

Author keywords

Central composite design; Flavor release; Orange beverage emulsion; Orange oil; Response surface model; Semi quantitative analysis

Indexed keywords

CITRUS OIL; GUM ARABIC; XANTHAN;

ANALYSIS OF VARIANCE; ARTICLE; EMULSION; FLAVOR; GAS CHROMATOGRAPHY; ORANGE (FRUIT); ORANGE JUICE; QUANTITATIVE ANALYSIS; SURFACE PROPERTY; TIME OF FLIGHT MASS SPECTROMETRY;

EID: 36348986577     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.09.043     Document Type: Article

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