Modelling the role of oral processing on in vivo aroma release of white rice: conceptual model and experimental validation
A conceptual model was developed to relate oral processing parameters and aroma release of cooked white rice. The conceptual model indicates that aroma release is dependent on the increase of particle surface area, the dilution effect of saliva and the diffusion of aroma from food residues that can...
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| Main Authors: | , , , , , , , |
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| 格式: | Article |
| 出版: |
Elsevier
2021
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| 在线阅读: | http://psasir.upm.edu.my/id/eprint/94229/ https://www.sciencedirect.com/science/article/pii/S0023643821000712 |
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