Výsledky vyhledávání - "Kris B. de Roos"

Understanding and controlling the behaviour of aroma compounds in thermally processed foods

Autor: Kris B. de Roos

Publikováno v: Trends in Food Science & Technology. 17:236-243

The challenge of designing heat-stable flavourings consists in combining high flavour retention during heating with high release during eating. These demands are conflicting and difficult to comply with because it is the same factors that control aro

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::035c6ac6989783b13f1d4bb2f09c8b01
https://doi.org/10.1016/j.tifs.2005.11.008

Zobrazit plný text záznamu

Effect of texture and microstructure on flavour retention and release

Autor: Kris B. de Roos

Publikováno v: International Dairy Journal. 13:593-605

A review is given of the effects of texture and (micro)structure on the retention of aroma compounds during processing and storage and on the aroma release and perception during consumption. Examples are given of the effect of viscosity on flavour re

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6fb4fd54c031e5405b34bc2e58158ddf
https://doi.org/10.1016/s0958-6946(03)00108-0

Zobrazit plný text záznamu

Nonequilibrium Partition Model for Predicting Flavor Retention in Microwave and Convection Heated Foods

Autor: Ernst Graf, Kris B. de Roos

Publikováno v: Journal of Agricultural and Food Chemistry. 43:2204-2211

A frequent problem associated with the application of flavor systems is the loss of flavor by volatilization during cooking or baking. This loss usually results in flavor profile distortion or even in a complete lack of flavor. Analysis of the factor

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c4beaf37f055fa237a248b0eabdb3532
https://doi.org/10.1021/jf00056a045

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání