Flavor release from sugar-containing and sugar-free confectionary egg albumen foams

LWT

Volumn 69, Issue , 2016, Pages 538-545

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

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

^b UNIVERSITY OF ERLANGEN NUREMBERG   (Germany)

Author keywords

Density; Erythritol; Flavor release; Maltitol; Rheology

Indexed keywords

ALCOHOLS; DENSITY (SPECIFIC GRAVITY); FOAMS; MASS SPECTROMETRY; PHYSICOCHEMICAL PROPERTIES; POLYOLS; PROTON TRANSFER; RHEOLOGY; TEXTURES;

BULKING AGENTS; CONFECTIONERY PRODUCTS; ERYTHRITOL; ETHYL BUTANOATE; FLAVOR RELEASE; MALTITOL; PHYSICAL AND CHEMICAL PROPERTIES; PROTON-TRANSFER REACTION MASS SPECTROMETRIES;

FLAVOR COMPOUNDS;

EID: 84959862150     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.01.075     Document Type: Article

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