Aromatic profiles of spray-dried encapsulated orange flavours : influence of matrix composition on the aroma retention evaluated by sensory analysis and electronic nose techniques
Abstract: Spray dried orange flavour encapsulated in different amorphous matrices comprised of maltodextrin (MD) and different combinations with; sucrose, trehalose, lactose, modified starch and gum arabic (ga); were evaluated by sensory analysis and electronic nose (e-nose). With both techniques th...
Guardado en:
| Autores principales: | Galmarini, Mara Virginia, Zamora, María Clara, Baby, R., Chirife, Jorge, Mesina, V. |
|---|---|
| Otros Autores: | Universidad Católica Argentina. Facultad de Ciencias Agrarias |
| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
2019
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| Materias: | |
| Acceso en línea: | https://repositorio.uca.edu.ar/handle/123456789/5409 |
| Aporte de: |
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