Effect of Food Emulsifiers on Aroma Release

This study aimed to determine the influence of different emulsifiers or xanthan-emulsifier systems on the release of aroma compounds. Solid-phase microextraction (SPME) and GC-MS were used to study the effects of varying concentrations of xanthan gum, sucrose fatty acid ester, Tween 80 and soybean l...

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Detalles Bibliográficos
Autores principales: Li, Jia-Jia, Dong, Man, Liu, Yan-Long, Zhang, Lu-Lu, Zhang, Yan, Yang, Zi-Yu, Ren, Jing-Nan, Pan, Si-Yi, Fan, Gang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6272848/
https://www.ncbi.nlm.nih.gov/pubmed/27110762
http://dx.doi.org/10.3390/molecules21040511

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6272848/
https://www.ncbi.nlm.nih.gov/pubmed/27110762
http://dx.doi.org/10.3390/molecules21040511

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