Delivery of Flavours from Food Matrices

Food Flavour Technology: Second Edition

Volumn , Issue , 2010, Pages 190-206

  van Ruth, Saskia M ^a   Roozen, Jacques P ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Activity coefficients for gas phase; Attractive interactions, fixation of flavour compounds; Flavour delivery availability of flavour compounds in gas phase; Flavour from food matrices; Food composition factors and eating behaviour; Human perception of food flavour and texture; Interactions between flavour substances and food components attractive and repulsive interactions; Repulsive interactions, release of aroma compounds; Thermodynamic aspects of flavour release phase partitioning; Types of binding absorption and adsorption, physicochemical and chemical binding

Indexed keywords

EID: 84867044765     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781444317770.ch7     Document Type: Chapter

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