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Effect of Arabic gum, xanthan gum and orange oil on flavor release from diluted orange beverage emulsion

The influence of main emulsion components namely Arabic gum (13-20% w/w), xanthan gum (0.3-0.20% w/w) and orange oil (10-14% w/w) on semi-quantitative headspace analysis of target volatile flavor compounds released from a model orange beverage (diluted orange beverage emulsion) was evaluated by usin...

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書誌詳細
主要な著者:	H., Mirhosseini,, C.P., Tan,, N.S.A., Hamid,, S., Yusof,
フォーマット:	論文
言語:	en_US
出版事項:	2015
主題:	Central composite design Flavor release Orange beverage emulsion Orange oil Response surface model Semi-quantitative analysis
オンライン･アクセス:	http://ddms.usim.edu.my/handle/123456789/8698 http://ac.els-cdn.com/S0308814607009624/1-s2.0-S0308814607009624-main.pdf?_tid=1289c750-aea7-11e5-9e58-00000aab0f6b&acdnat=1451447009_1f41390e2df22e11e07e1ebaa2d608a5
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