Microstructure design strategies to enhance aroma and tastant availability in foods

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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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Bibliographic Details
Main Author:	Su, Katy
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2021
Subjects:	Food science Food chemistry Flavour Aroma Gel Microstructure
Online Access:	https://eprints.nottingham.ac.uk/64462/

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