Effect of konjac glucomannan addition on aroma release in gels containing potato starch

Food Research International

Volumn 64, Issue , 2014, Pages 412-419

  Lafarge, Céline ^a   Cayot, Nathalie ^a   Hory, Chantal ^b   Goncalves, Liseth ^a   Chassemont, Claire ^a   Le Bail, Patricia ^c  

^a UNIVERSITÉ DE BOURGOGNE   (France)

^b CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

^c CEMAGREF   (France)

Author keywords

Aroma compound; Gas dispersion partition coefficient; Konjac glucomannan; Phase ratio variation method (PRV); Potato starch; X ray analysis

Indexed keywords

AROMA COMPOUNDS; KONJAC GLUCOMANNAN; PARTITION COEFFICIENT; PHASE RATIO VARIATION METHOD; POTATO STARCHES;

X RAY ANALYSIS;

EID: 84907697758     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.07.008     Document Type: Article

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