Correlation between rheological properties and limonene release in pectin gels using an electronic nose

Food Hydrocolloids

Volumn 22, Issue 5, 2008, Pages 916-924

  Eugenia Monge, María ^a   Martin Negri R ^a   Giacomazza, Daniela ^b   Bulone, Donatella ^b  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b CNR   (Italy)

Author keywords

E nose; Flavour release; Gelation; Pectin; Rheological properties

Indexed keywords

EID: 39749190049     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2007.05.004     Document Type: Article

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