Aroma release from gum arabic or egg yolk/xanthan-stabilized oil-in-water emulsions

Food Research International

Volumn 41, Issue 6, 2008, Pages 637-645

  Karaiskou, Stefania ^a   Blekas, Georgios ^a   Paraskevopoulou, Adamantini ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Aroma; Egg yolk; Emulsion; Gum arabic; Odour assessment; Retention; Xanthan

Indexed keywords

CHROMATOGRAPHIC ANALYSIS; EMULSIONS; GAS CHROMATOGRAPHY; WATER POLLUTION;

AROMA RELEASE; DISPERSED PHASE; GUM ARABIC; HEADSPACE GAS CHROMATOGRAPHY; OIL-IN-WATER (O/W) EMULSIONS;

LEAKAGE (FLUID);

ACACIA SENEGAL; HELIANTHUS;

EID: 46049108333     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2008.04.004     Document Type: Article

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