Analysis of Oleogel Volatile Profile Formation under Ultrasonic Treatment

Under certain conditions, ultrasonic treatment of certain foods and ingredients can contribute to the appearance of an extraneous odor, which is not usual for them, especially in fat-containing products. Since the food sector uses high-intensity ultrasound to control the crystallization of fats, the...

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Detalles Bibliográficos
Autores principales: Frolova, Yuliya, Makarenko, Mariia, Kochetkova, Alla
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606149/
https://www.ncbi.nlm.nih.gov/pubmed/37888396
http://dx.doi.org/10.3390/gels9100823

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606149/
https://www.ncbi.nlm.nih.gov/pubmed/37888396
http://dx.doi.org/10.3390/gels9100823

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