Aroma encapsulation and aroma delivery by oil body suspensions derived from sunflower seeds (Helianthus annus)

QR Code

Aroma encapsulation and aroma delivery by oil body suspensions derived from sunflower seeds (Helianthus annus)

Oil bodies are small discrete cell organelles that can be found within oilseeds. Oil bodies have been investigated previously as a potential technology platform for use within the food industry, offering stable, antioxidant-enriched lipid-delivery systems. In this study, the use of oil bodies as...

Full description

Bibliographic Details
Main Authors:	Fisk, Ian D., Linforth, Rob S.T., Taylor, Andrew J., Gray, David A.
Format:	Article
Published:	Springer Berlin / Heidelberg 2011
Subjects:	Hexanal Lipid hydroperoxides Oil body Oxidation Sunflower
Online Access:	https://eprints.nottingham.ac.uk/1609/

Similar Items

Entrapment of a volatile lipophilic aroma compound (D-limonene) in spray dried water-washed oil bodies naturally derived from sunﬂower seeds (Helianthus annus)
by: Fisk, Ian D., et al.
Published: (2013)

Influence of plant spacing and sowing time on yield of sunflower (Helianthus annus L.)
by: Baghdadi, Ali, et al.
Published: (2014)

Impact of nitrogen flushing and oil choice on the progression of lipid oxidation in unwashed fried sliced potato crisps
by: Marasca, E., et al.
Published: (2015)

The role of phenolic compounds in olive oil aroma release
by: Genovese, Alessandro, et al.
Published: (2018)

Effects of aroma and taste, independently or in combination, on appetite sensation and subsequent food intake
by: Yin, Wenting, et al.
Published: (2017)

Operational Characteristics of Diesel Engine Run by Ester of Sunflower Oil and Compare with Diesel Fuel Operation
by: Kandasamy, M., et al.
Published: (2009)

Current trends in nano - encapsulation of flavours and aromas
by: Lasekan, Ola, et al.
Published: (2016)

The role of phenolic compounds on olive oil aroma release
by: Genovese, Alessandro, et al.
Published: (2018)

The lipidome and proteome of oil bodies from Helianthus annuus (common sunflower)
by: Furse, S., et al.
Published: (2013)

Controlling salt and aroma perception through the inclusion of air fillers
by: Chiu, Natalie, et al.
Published: (2015)

Discrimination of roast and ground coffee aroma
by: Fisk, Ian D., et al.
Published: (2012)

Gaharu aroma 'kayangan'
by: Ahmad Rodzi, Tuty Haryanti
Published: (2021)

The effect of dispersion mechanisms on aroma delivery
by: Pearson, Kris S.K.
Published: (2005)

Sebatian aroma dalam minyak Citrus grandis (Aroma compounds in Citrus grandis oil)
by: Omar, Muhammad Nor
Published: (1999)

Sunflower (Helianthus annuus) for Phytoremediation of Zinc in Hydroponic System / Zainab Razali …[et al.]
by: Razali, Zainab, et al.
Published: (2020)

Water stress-induced oxidative damage and antioxidant responses in micropropagated banana plantlets
by: Chai, Tsun Thai, et al.
Published: (2005)

Properties of foam-mat dried Japanese threadfin bream [Nemipterus japonicus (Bloch, 1791)] minced meat powder
by: Mohamed, Abdulrahim Abubakar
Published: (2021)

Effect of sugar and acid composition, aroma release and assessment conditions on aroma enhancement by taste in model wines
by: Arvisenet, Gaëlle, et al.
Published: (2018)

Aroma release from carbonated beverages
by: Yeo, HuiQi
Published: (2018)

Inovasi halau nyamuk, aroma segar
by: Utusan Malaysia
Published: (2018)

The impact of upstream and downstream processing on the quality of oil bodies of partially de-hulled sunflower seeds
by: Mat Taher, Zarani
Published: (2016)

Aroma-matrix interaction in food: an APCI approach
by: Gan, H. H.
Published: (2015)

Volatile aroma compounds in Citrus hystrix oil
by: Omar, Muhammad Nor
Published: (1999)

Application of Aroma for Edible-Nest Swiftlets Attraction
by: C. M. A., Che Mohd, et al.
Published: (2014)

Semerbak aroma ayam golek Ampai Grillz
by: Zahrom, Basir
Published: (2016)

Common roasting defects in coffee: aroma composition, sensory characterization and consumer perception
by: Giacalone, Davide, et al.
Published: (2019)

Evaluation and characterisation of Citrullus colocynthis (L.) Schrad seed oil: comparison with Helianthus annuus (sunflower) seed oil.
by: Nehdi, Imededdine Arbi, et al.
Published: (2013)

Taste-Aroma-Matrix Interactions Determine Flavour Perception
by: Hollowood, Tracey Ann
Published: (2002)

Identification of chemical compounds in liquid aroma for swiftlet ranching
by: Ong, Foo Kheng
Published: (2012)

Nanoencapsulated aroma finishing on fabric by sol-gel process
by: W. N. W., Ismail
Published: (2021)

A preliminary study on body plasma level of nitric oxide in workers exposed to carbon disulfide
by: Jiang, X., et al.
Published: (2000)

Microstructure design strategies to enhance aroma and tastant availability in foods
by: Su, Katy
Published: (2021)

Value addition in mango fruit through improved aroma volatile
by: Singh, Zora, et al.
Published: (2007)

Investigating the Aroma Chemistry of Dendrobium Stems (Chinese Name: Shihu)
by: Kirkwood, Aidan
Published: (2025)

Analysis of lard’s aroma by an electronic nose for rapid Halal authentication.
by: Mokhtar, Nurjuliana, et al.
Published: (2011)

Profiles of the aroma related peptides in unfermented and underfermented cocoa beans
by: Ikrawan, Yusep, et al.
Published: (1999)

Mechanism-based intervention in Non-Alcoholic Fatty Liver Disease: mapping the muscle-liver axis and exploring the effect of L-carnitine on liver fat, insulin sensitivity and mitochondrial energy kinetics
by: Thiagarajan, Prarthana
Published: (2021)

Modelling mastication and aroma release from white rice during food oral processing
by: How, Syahmeer, et al.
Published: (2023)

Effect of palm vitamin E,B-Carotene and *-Tocopherols on lipid oxidation and sensory quality of pound cakes.
by: Thed, S.T.
Published: (1995)

The role of bioactive lipids in pain and inflammation
by: Wong, Amy
Published: (2012)