Microstructure design strategies to enhance aroma and tastant availability in foods
Nutritionally improving foods through reduction of sugar, salt and fat in foods is important to decrease the prevalence of diet related diseases. Common strategies used in the food industry often result in changes in perception of texture and flavour. The role of sugar in confectionery gels extends...
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| Format: | Thesis (University of Nottingham only) |
| Language: | English |
| Published: |
2021
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| Online Access: | https://eprints.nottingham.ac.uk/64462/ |