Principle component analysis of equilibrium headspace concentration of beverage emulsion as function of main emulsion components.

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Principle component analysis of equilibrium headspace concentration of beverage emulsion as function of main emulsion components.

A three-factor central composite design (CCD) was used to study the effect of two hydrocolloids namely Arabic gum (7-13% w/w), xanthan gum (0.1-0.3% w/w) as well as orange oil (6-10% w/w) on the equilibrium headspace concentration of target flavor compounds released from the diluted beverage emulsio...

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Bibliographic Details
Main Authors:	Mirhosseini, Hamed, Tan, Chin Ping, Kostadinović, Sanja, Naghshineh, Mahsa
Format:	Article
Language:	English English
Published:	Wfl Publisher 2010
Subjects:	Food analysis. Emulsions.
Online Access:	http://psasir.upm.edu.my/id/eprint/16342/ http://psasir.upm.edu.my/id/eprint/16342/1/Principle%20component%20analysis%20of%20equilibrium%20headspace%20concentration%20of%20beverage%20emulsion%20as%20function%20of%20main%20emulsion%20components.pdf

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