Impact of protein, lipid and carbohydrate on the headspace delivery of volatile compounds from hydrating powders

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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...

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Bibliographic Details
Main Authors:	Fisk, Ian, Boyer, Maxime, Linforth, Rob S.T.
Format:	Article
Published:	Springer 2012
Subjects:	Aroma delivery; Flavour; Powder dispersion; Aroma
Online Access:	https://eprints.nottingham.ac.uk/1655/

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