Influence of Emulsion Components on Physicochemical Properties and Release of the Volatile Flavor Compounds from Orange Beverage Emulsion

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Influence of Emulsion Components on Physicochemical Properties and Release of the Volatile Flavor Compounds from Orange Beverage Emulsion

In the present study, the effect of main important factors affecting the headspace (HS) extraction efficiency of orange flavor compounds was investigated for the development of the solid phase microextraction (SPME) technique. The optimum HS-SPME conditions were established by using the diluted emul...

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Bibliographic Details
Main Author:	Mirhosseini, Seyed Hamed
Format:	Thesis
Language:	English English
Published:	2007
Subjects:	Emulsions Beverage processing plants
Online Access:	http://psasir.upm.edu.my/id/eprint/5308/ http://psasir.upm.edu.my/id/eprint/5308/1/FSTM_2007_9.pdf

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