Flavour reformulation and flavour stability
ABSTRACT This project addressed two areas in the flavour industry – flavour reformulation required as a consequence of ingredient changes and flavour stability in solid food products. The aim of the flavour reformulation study was to evaluate both instrumental and modelling approaches to reformulat...
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| Format: | Thesis (University of Nottingham only) |
| Language: | English |
| Published: |
2012
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| Online Access: | http://eprints.nottingham.ac.uk/12595/ http://eprints.nottingham.ac.uk/12595/1/PhD_Thesis_Ni_Yang_May12.pdf |