Characterisation of flavour-texture interactions in sugar-free and sugar-containing pectin gels

Food Research International

Volumn 55, Issue , 2014, Pages 336-346

  Tyapkova, Oxana ^a   Bader Mittermaier, Stephanie ^a   Schweiggert Weisz, Ute ^a   Wurzinger, Sandrina ^a   Beauchamp, Jonathan ^a   Buettner, Andrea ^a,b  

^a FRAUNHOFER INSTITUTE FOR PROCESS ENGINEERING AND PACKAGING IVV   (Germany)

^b UNIVERSITY OF ERLANGEN NUREMBERG   (Germany)

Author keywords

Erythritol; Flavour release; Pectin gel; PTR MS; Rheology; Texture

Indexed keywords

HARDNESS; MASS SPECTROMETRY; RHEOLOGY; TEXTURES;

ERYTHRITOL; FLAVOUR RELEASE; IN-VITRO ANALYSIS; IN-VIVO MEASUREMENT; PERCEPTUAL INTERACTION; PROTON-TRANSFER REACTION MASS SPECTROMETRIES; PTR-MS; TEXTURAL PROPERTIES;

GELS;

EID: 84889669671     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.10.048     Document Type: Article

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