Interactions between flavour release and rheological properties in model custard desserts: Effect of starch concentration and milk fat (English)
- New search for: Kersiene, M.
- New search for: Adams, A.
- New search for: Dubra, A.
- New search for: Kimpe, N. D.
- New search for: Leskauskaite, D.
- New search for: Kersiene, M.
- New search for: Adams, A.
- New search for: Dubra, A.
- New search for: Kimpe, N. D.
- New search for: Leskauskaite, D.
In:
FOOD CHEMISTRY
;
108
, 4
;
1183-1191
;
2008
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ISSN:
- Article (Journal) / Print
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Title:Interactions between flavour release and rheological properties in model custard desserts: Effect of starch concentration and milk fat
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Contributors:Kersiene, M. ( author ) / Adams, A. ( author ) / Dubra, A. ( author ) / Kimpe, N. D. ( author ) / Leskauskaite, D. ( author )
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Published in:FOOD CHEMISTRY ; 108, 4 ; 1183-1191
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Publisher:
- New search for: Elsevier Science B.V., Amsterdam.
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Publication date:2008-01-01
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Size:9 pages
-
ISSN:
-
Type of media:Article (Journal)
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Type of material:Print
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Language:English
- New search for: 664
- Further information on Dewey Decimal Classification
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Classification:
DDC: 664 -
Source:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Table of contents – Volume 108, Issue 4
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 1169
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A rheological characterization of semi-solid dairy systemsDoublier, Jean-Louis / Durand, Sylvie et al. | 2007
- 1176
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Effect of the temperature on the release of aroma compounds and on the rheological behaviour of model dairy custardSeuvre, A.-M. / Turci, C. / Voilley, A. et al. | 2007
- 1183
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Interactions between flavour release and rheological properties in model custard desserts: Effect of starch concentration and milk fatKeršienė, Milda / Adams, An / Dubra, Almantas / Kimpe, Norbert De / Leskauskaitė, Daiva et al. | 2007
- 1192
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Interaction between starch and aroma compounds as measured by proton transfer reaction mass spectrometry (PTR-MS)Tietz, M. / Buettner, A. / Conde-Petit, B. et al. | 2007
- 1200
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Vapour partition of aroma compounds in strawberry flavoured custard cream and effect of fat contentMartuscelli, Maria / Savary, Géraldine / Pittia, Paola / Cayot, Nathalie et al. | 2007
- 1208
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Food matrices – determination of odorant partition coefficients and application of models for their predictionGuth, Helmut / Rusu, Manuela et al. | 2007
- 1217
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Influence of starch addition and dough microstructure on fermentation aroma production by yeasts and lactobacilliVernocchi, Pamela / Ndagijimana, Maurice / Serrazanetti, Diana / Gianotti, Andrea / Vallicelli, Melania / Guerzoni, M. Elisabetta et al. | 2007
- 1226
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Effect of pork meat proteins on the binding of volatile compoundsPérez-Juan, María / Flores, Mónica / Toldrá, Fidel et al. | 2007
- 1234
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Dynamics of retronasal aroma perception during consumption: Cross-linking on-line breath analysis with medico-analytical tools to elucidate a complex processBuettner, Andrea / Otto, Sabine / Beer, Ambros / Mestres, Montse / Schieberle, Peter / Hummel, Thomas et al. | 2007
- 1247
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New ways to understand aroma perceptionNegoias, Simona / Visschers, Ronald / Boelrijk, Alexandra / Hummel, Thomas et al. | 2007
- IFC
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Editorial Board / Aims & Scope| 2008