Impact of flavour solvent on biscuit micro-structure as measured by X-ray micro-computed tomography and the distribution of vanillin and HMF (HPLC)

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Impact of flavour solvent on biscuit micro-structure as measured by X-ray micro-computed tomography and the distribution of vanillin and HMF (HPLC)

The influence of flavour solvent, propylene glycol (PG) and triacetin (TA), was investigated on the micro-structure (as measured by X-ray micro-Computed Tomography, X-ray μCT) and aroma compound distribution (as measured by HPLC) within shortcake biscuits. X-ray μCT scanning showed biscuits made wit...

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Bibliographic Details
Main Authors:	Yang, Ni, Fisk, Ian D., Linforth, Rob S.T., Brown, Keith, Walsh, Stuart, Mooney, Sacha J., Sturrock, Craig, Hort, Joanne
Format:	Article
Published:	Springer Verlag (Germany) 2012
Online Access:	https://eprints.nottingham.ac.uk/2629/

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