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

• Main Authors: Mirhosseini, Hamed, Tan, Chin Ping, Kostadinović, Sanja, Naghshineh, Mahsa
• Format: Article
• Language: English; English
• Published: Wfl Publisher 2010
• Online Access: 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; http://psasir.upm.edu.my/id/eprint/16342/; http://www.isfae.org/scientficjournal/2010/issue2/abstracts/abstract24.php

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...