Inherent and process-induced hydrophobicity influences aroma retention in fat-free dairy matrices

International Dairy Journal

Volumn 21, Issue 9, 2011, Pages 696-702

  Heilig, Andrej ^a   Çetin, Sümeyye ^a   Erpenbach, Kerstin ^b   Höhn, Judith ^c   Hinrichs, Jörg ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b AIRBUS OPERATIONS GMBH   (Germany)

^c Chemisches und Veterinäruntersuchungsamt Stuttgart ^*  (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

AROMA COMPOUNDS; AROMA RETENTION; BUFFER SOLUTIONS; CASEIN MICELLES; DIACETYL; ETHYL HEXANOATE; HYDROPHOBIC CHARACTER; HYDROPHOBIC INTERACTIONS; MATRIX; PARTITION COEFFICIENT; PHASE RATIOS; WHEY PROTEINS;

CASEIN; DAIRIES;

HYDROPHOBICITY;

EID: 79960066872     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2011.01.002     Document Type: Article

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