Effect of high-pressure homogenisation on the retention of selected aroma compounds in model dairy emulsions

International Journal of Food Science and Technology

Volumn 49, Issue 9, 2014, Pages 1992-2000

  Innocente, Nadia ^a   Marchesini, Giulia ^a   Biasutti, Marialuisa ^a  

^a UNIVERSITY OF UDINE   (Italy)

Author keywords

Aroma retention; Emulsion; High pressure homogenisation

Indexed keywords

EMULSIFICATION; EMULSIONS; GAS CHROMATOGRAPHY; ODORS; VOLATILE FATTY ACIDS;

AROMA COMPOUNDS; AROMA RETENTION; ETHYL BUTYRATE; ETHYL HEXANOATE; ETHYL OCTANOATE; HIGH-PRESSURE HOMOGENISATION; ISOAMYL ACETATE; STATIC HEADSPACE;

HIGH PRESSURE EFFECTS;

EID: 84906306423     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12520     Document Type: Article

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