Detection of flavour release from pectin gels using electronic noses
An electronic nose device developed in our laboratory was used to follow the flavour release of a multi-component essence encapsulated in pectin gels. Gelation kinetics of high-methoxylated pectin was followed by dynamic rheological measurements in presence and absence of flavour. A transition from...
Guardado en:
| Autores principales: | Monge, M.E., Bulone, D., Giacomazza, D., Bernik, D.L., Negri, R.M. |
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| Formato: | JOUR |
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_09254005_v101_n1-2_p28_Monge |
| Aporte de: |
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