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Synthesis of hexyl butyrate (apple and citrus aroma) by Candida rugosa lipase immobilized on Diaion HP-20 using the Box-Behnken design.

Autor: Dos Santos MMO; Department of Exact Sciences and Natural, State University of Southwest Bahia, Itapetinga, 45700-000 Brazil., de Menezes LHS; Department of Exact Sciences and Natural, State University of Southwest Bahia, Itapetinga, 45700-000 Brazil., do Espirito Santo EL; Department of Exact Sciences and Natural, State University of Southwest Bahia, Itapetinga, 45700-000 Brazil., de Carvalho MS; Department of Exact Sciences and Technology, State University of Santa Cruz, Ilhéus, 45654-370 Brazil., Gonçalves MS; Department of Exact Sciences and Natural, State University of Southwest Bahia, Itapetinga, 45700-000 Brazil., de Carvalho Tavares IM; Department of Exact Sciences and Natural, State University of Southwest Bahia, Itapetinga, 45700-000 Brazil., Mendes AA; Institute of Chemistry, Federal University of Alfenas, Alfenas, 37130-001 Brazil., Ruiz HA; Biorefinery Group, Food Research Department, School of Chemistry, Autonomous University of Coahuila, 25280 Saltillo, COAH Mexico., Salay LC; Department of Exact Sciences and Technology, State University of Santa Cruz, Ilhéus, 45654-370 Brazil., Franco M; Department of Exact Sciences and Technology, State University of Santa Cruz, Ilhéus, 45654-370 Brazil., de Oliveira JR; Department of Exact Sciences and Technology, State University of Santa Cruz, Ilhéus, 45654-370 Brazil.

Publikováno v: Food science and biotechnology [Food Sci Biotechnol] 2022 Nov 30; Vol. 32 (5), pp. 689-696. Date of Electronic Publication: 2022 Nov 30 (Print Publication: 2023).

Volatile Flavor Compounds in Green Tea (Camellia sinensis L.) Blended with Herbs of Citrus Aroma

Autor: Sung-Hee Choi, Dong-Hwan Yang

Publikováno v: The Korean Tea Society. 25:76-82

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::efbac11e6dd4c75f19fc075bddf4c5a0
https://doi.org/10.29225/jkts.2019.25.4.76

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Freeze drying encapsulation of water soluble citrus aroma

Autor: S. Meydav, I. J. Kopelman, P. Wilmersdorf

Publikováno v: International Journal of Food Science & Technology. 12:65-72

Summary A freeze drying method is proposed for production of citrus aroma powders to be used as natural flavour ingredient in soft drink dry mixes. Approximately 75% of the initial aroma volatiles was retained in the optimal maltodextrin sucrose carr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::09675317e394846d4a977aacc8e87cf1
https://doi.org/10.1111/j.1365-2621.1977.tb00086.x