Impact of protein, lipid and carbohydrate on the headspace delivery of volatile compounds from hydrating powders
The release of volatile compounds, such as aroma, from a food material during hydration is of wide relevance to the food industry. To this end, dry powders of varying chemical composition were hydrated in a controlled system to investigate the impact of varying composition (protein, lipid and carboh...
| Main Authors: | , , |
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| Format: | Article |
| Published: |
Springer
2012
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| Subjects: | |
| Online Access: | https://eprints.nottingham.ac.uk/1655/ |