Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Roberto A. Buffo"'
Autor:
Roberto A. Buffo, Gary A. Reineccius
Publikováno v:
Flavour and Fragrance Journal. 23:16-22
The linearity of atmospheric pressure ionization-mass spectrometry (API-MS) response in mixtures of aroma compounds was determined for a 'homogeneous' system (four esters) and a 'heterogeneous' system (five compounds of different chemical functionali
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1a8dc86a6e97631f58b00a69e9d12831
https://doi.org/10.1002/ffj.1849
https://doi.org/10.1002/ffj.1849
Publikováno v:
Food Chemistry. 89:103-108
Persistence of aroma compounds in the breath was studied from a model mixture containing five chemicals in an aqueous medium at two concentration levels. The breath of five subjects was monitored by atmospheric pressure ionization-mass spectrometry (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6fa79da8f977774cfa2ca10acd754762
https://doi.org/10.1016/j.foodchem.2004.02.038
https://doi.org/10.1016/j.foodchem.2004.02.038
Publikováno v:
Flavour and Fragrance Journal. 19:99-104
This paper is a concise review of the research on coffee flavour to serve as a rapid reference on the subject. It covers the process of roasting coffee beans, the volatile and non-volatile components generated by the process and the chemical reaction
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c81f6711b03f3d9028fa574e6bd786a
https://doi.org/10.1002/ffj.1325
https://doi.org/10.1002/ffj.1325
Publikováno v:
Journal of Food Science. 67:1108-1114
Type of atomization (centrifugal wheel and spray nozzle) and processing temperatures (2 different sets of inlet and exit temperatures) of spray drying were investigated for their influence on the physical properties and oxidative stability of encapsu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5601f92610d7f8b48babc81249be73e1
https://doi.org/10.1111/j.1365-2621.2002.tb09461.x
https://doi.org/10.1111/j.1365-2621.2002.tb09461.x
Publikováno v:
Journal of Food Engineering. 51:341-345
Response surface was used to evaluate the significance of time–temperature treatments on gum acacia solutions with respect to the stability of gum acacia-based dilute beverage emulsions. Treatments ranked from a minimum of pasteurization (30 min at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4ff82d04ae43b5be4935029d4ccdb627
https://doi.org/10.1016/s0260-8774(01)00076-0
https://doi.org/10.1016/s0260-8774(01)00076-0
Autor:
Gary A. Reineccius, Roberto A. Buffo
Publikováno v:
Journal of Food Engineering. 51:267-272
A number of theoretical equations were tested against experimental measurements of viscosity of concentrated beverage emulsions in order to model their rheology. Seven samples of gum acacia were used as emulsifiers. All emulsions presented a Newtonia
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::540f5d51e7ebab0a140495dc27eefebe
https://doi.org/10.1016/s0260-8774(01)00067-x
https://doi.org/10.1016/s0260-8774(01)00067-x
Publikováno v:
Flavour and Fragrance Journal. 17:292-299
A flavour model system was encapsulated by spray-drying, using traditional carrier materials, and then subjected to agglomeration by fluidized bed processing. Flavour retention was not adversely affected by the secondary processing as long as agglome
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bb694897f8726f20c2f2422def718601
https://doi.org/10.1002/ffj.1098
https://doi.org/10.1002/ffj.1098
Publikováno v:
Food Hydrocolloids. 15:53-66
Gum acacia, a natural hydrocolloid, is extensively used as an emulsifier/stabilizer in beverage emulsions. Factors that may affect emulsion formation, emulsion stability and viscosity of the emulsion concentrate were studied to assess their significa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b2a2feb5768ede2836e190359bc60eab
https://doi.org/10.1016/s0268-005x(00)00050-3
https://doi.org/10.1016/s0268-005x(00)00050-3
Publikováno v:
Cereal Chemistry Journal. 75:100-104
Correlations among grain sorghum quality factors (proximate composition, physical properties, and water absorption properties) were evaluated. Samples of 46 commercial hybrids (24 and 22 from crop years 1993 and 1994) were analyzed for starch, protei
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8fac8f9b000e8a1b25b66e90013de1f4
https://doi.org/10.1094/cchem.1998.75.1.100
https://doi.org/10.1094/cchem.1998.75.1.100
Publikováno v:
Transactions of the ASAE. 40:1643-1648
Influence of sulfur dioxide (SO2) and lactic acid (LA) on grain sorghum steeping efficiency in terms of wetmilling characteristics was investigated using response surface analysis. Tested ranges of concentrations in steeping water were 0.050 to 0.278
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0d71f69c2bb9ccaac1095ef104355930
https://doi.org/10.13031/2013.21403
https://doi.org/10.13031/2013.21403