Study of the retention and release of n-hexanal incorporated into soy protein isolate-lipid composite films

Journal of Food Engineering

Volumn 100, Issue 1, 2010, Pages 133-138

  Monedero, F María ^a   Hambleton, Alicia ^b   Talens, Pau ^a   Debeaufort, Fréderic ^b,c   Chiralt, Amparo ^a   Voilley, Andrée ^b  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b UNIVERSITÉ DE BOURGOGNE   (France)

^c IUT Genie Biologique   (France)

Author keywords

Apparent diffusion; Film process making; Flavours; Kinetic; Storage ageing

Indexed keywords

APPARENT DIFFUSION; APPARENT DIFFUSION COEFFICIENT; AROMA RELEASE; FILM MATRIX; FLAVOURS; HEXANAL; ORDER OF MAGNITUDE; RELEASE RATE; SOY PROTEIN ISOLATES; STORAGE AGEING;

ACIDS; GAS CHROMATOGRAPHY; OLEIC ACID; PROTEINS; SURFACE DIFFUSION; WAXES;

COMPOSITE FILMS;

GLYCINE MAX;

EID: 77955717652     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.03.037     Document Type: Article

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