Influence of chemical composition of polysaccharides on aroma retention

Food Hydrocolloids

Volumn 22, Issue 6, 2008, Pages 1097-1104

  Jouquand, Céline ^a   Aguni, Youssef ^a   Malhiac, Catherine ^a   Grisel, Michel ^a  

^a UNIVERSITÉ DU HAVRE   (France)

Author keywords

Aroma compounds; Chemical composition; Guar gum; Xanthan

Indexed keywords

HYDROPHOBICITY; MOLECULES; ODORS; PROTEINS; XANTHAN GUM;

AROMA COMPOUNDS; AROMA RETENTION; CHEMICAL COMPOSITIONS; ETHYL HEXANOATE; GALACTOSE RESIDUES; GUAR GUMS; MODELLING SYSTEMS; PHYSICOCHEMICAL CHARACTERISTICS; PYRUVATES; XANTHAN;

MOLECULAR WEIGHT;

CYAMOPSIS TETRAGONOLOBA;

EID: 40749141066     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2007.06.001     Document Type: Article

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