Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Shunji TAMARU"'
Publikováno v:
Food Science and Technology Research. 26:293-298
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c2acedcfd800192c25eb1644ae3b3467
https://doi.org/10.3136/fstr.26.293
https://doi.org/10.3136/fstr.26.293
Publikováno v:
Food Chemistry. 239:712-717
Flavor release from food matrices depends on the partition of volatile flavor compounds between the food matrix and the vapor phase. Thus, we herein investigated the relationship between released flavor concentrations and three different partition co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f8caf5fa863aa39fedb13815e87927a
https://doi.org/10.1016/j.foodchem.2017.06.127
https://doi.org/10.1016/j.foodchem.2017.06.127
Publikováno v:
Food research international (Ottawa, Ont.). 116
Aroma release kinetics determines the palatability of food consumed by humans. Therefore, to estimate release behaviors of aroma compounds is important. We investigated the relationship between the rates of the release of aroma compounds from food ma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9c81c8114fc38745757db0bfc2e43006
https://pubmed.ncbi.nlm.nih.gov/30717019
https://pubmed.ncbi.nlm.nih.gov/30717019
Autor:
Mitsuya Shimoda, Karatani Naohiro, Roberto Lemus-Mondaca, Noriyuki Igura, Jophous Mugabi, Shunji Tamaru
Publikováno v:
Chemical Engineering and Processing - Process Intensification. 145:107677
Highly monodispersed oil-in-water (O/W) emulsions with narrow droplet size distribution (span) were prepared using swirl flow membrane emulsification at high dispersed phase fluxes (up to 15.6 m3/m2h) greater than the droplet dripping mode of droplet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fe9a64bfdbe81b226706428aa105743b
https://doi.org/10.1016/j.cep.2019.107677
https://doi.org/10.1016/j.cep.2019.107677
Publikováno v:
Food Science & Technology Research; 2020, Vol. 26 Issue 2, p293-298, 9p