Impact of flavour solvent on biscuit micro-structure as measured by X-ray micro-Computed Tomography and the distribution of vanillin and HMF (HPLC)

European Food Research and Technology

Volumn 235, Issue 6, 2012, Pages 1083-1091

  Yang, Ni ^a   Fisk, Ian D ^a   Linforth, Robert ^a   Brown, Keith ^b   Walsh, Stuart ^b   Mooney, Sacha ^a   Sturrock, Craig ^a   Hort, Joanne ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^b Aromco Ltd   (United Kingdom)

Author keywords

Aroma; Biscuit; Food structure; Snack foods; X ray CT

Indexed keywords

5 HYDROXYMETHYL FURFURALS; AROMA; AROMA COMPOUNDS; BISCUIT; CT SCANNING; FOOD STRUCTURES; MAILLARD; PHYSICOCHEMICAL PROPERTY; PROPYLENE GLYCOLS; SNACK FOOD; TRIACETIN; X RAY MICRO-COMPUTED TOMOGRAPHY;

ALDEHYDES; METHANOL; SOLVENTS; X RAYS;

COMPUTERIZED TOMOGRAPHY;

EID: 84869494184     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1837-1     Document Type: Article

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