Effect of the temperature on the release of aroma compounds and on the rheological behaviour of model dairy custard

Food Chemistry

Volumn 108, Issue 4, 2008, Pages 1176-1182

  Seuvre, A M ^a,b   Turci, C ^a   Voilley, A ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

^b IUT Génie Biologique   (France)

Author keywords

Aroma compounds; Custard; Release; Rheological behaviour; Temperature

Indexed keywords

ALCOHOL DERIVATIVE; BUTYRIC ACID ETHYL ESTER; CARRAGEENAN; CIS 3 HEXENOL; FLAVORING AGENT; HEXANOIC ACID DERIVATIVE; HEXANOIC ACID ETHYL ESTER; UNCLASSIFIED DRUG;

ARTICLE; DAIRY PRODUCT; FLOW KINETICS; FOOD ANALYSIS; FOOD FREEZING; MOUTH TEMPERATURE; ROOM TEMPERATURE; STRAWBERRY; TEMPERATURE SENSITIVITY;

FRAGARIA X ANANASSA;

EID: 38749089457     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.04.031     Document Type: Article

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