Influence of the structure of cornstarch dispersions on kinetics of aroma release

Journal of Food Science

Volumn 73, Issue 2, 2008, Pages

  Lafarge, C ^a   Bard, M H ^a   Breuvart, A ^b   Doublier, J L ^c   Cayot, N ^a  

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

^b UNIVERSITÉ DE BOURGOGNE   (France)

^c INRA   (France)

Author keywords

Aroma release; Interactions; Rheology; Starch; Structure

Indexed keywords

ISOPENTYL ACETATE; LINALOOL; PENTANOL; STARCH; TERPENE;

ARTICLE; CHEMISTRY; FOOD HANDLING; KINETICS; METHODOLOGY; ODOR; TEMPERATURE; THERMODYNAMICS;

FOOD HANDLING; FOOD TECHNOLOGY; KINETICS; MONOTERPENES; ODORS; PENTANOLS; STARCH; TEMPERATURE; THERMODYNAMICS;

EID: 39749126126     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00645.x     Document Type: Article

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