Determination of aroma compound diffusion in model food systems: Comparison of macroscopic and microscopic methodologies

Journal of Food Engineering

Volumn 100, Issue 3, 2010, Pages 557-566

  Déléris, Isabelle ^a   Andriot, Isabelle ^b   Gobet, Mallory ^b   Moreau, Céline ^b   Souchon, Isabelle ^a   Guichard, Elisabeth ^b  

^a UMR SayFood   (France)

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

Author keywords

Apparent diffusion; Aroma compounds; Gel structure; Self diffusion

Indexed keywords

AGAR GEL; AIR STRIPPING; APPARENT DIFFUSION COEFFICIENT; AROMA COMPOUNDS; DIFFUSION CELLS; DIFFUSION COEFFICIENTS; DIFFUSION PROPERTIES; ETHYL HEXANOATE; FOOD SYSTEM; GEL NETWORKS; GEL STRUCTURES; GEL SYSTEMS; IOTA-CARRAGEENAN; MICROSCOPIC SCALE; ORDER OF MAGNITUDE; PULSED FIELD GRADIENTS; SELF-DIFFUSION; SELF-DIFFUSION COEFFICIENTS;

ALGAE; DIFFUSION IN LIQUIDS; POLYSACCHARIDES; RESONANCE; SODIUM CHLORIDE; STRIPPING (DYES); SURFACE DIFFUSION;

GELS;

EID: 77953612445     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.05.006     Document Type: Article

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