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Flavor release by enzymatic hydrolysis of starch samples containing vanillin-amylose inclusion complexes
(Elsevier Science, 2014-05)
Hylon VII is a high amylose corn starch which has excellent gelling properties, and its behavior as flavor encapsulant is relevant to the food industry because its ability to regulate a swelling-controlled release in aqueous ...
Cheese-flavored expanded snacks with low lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products
(2019-05-01)
With the aim of producing snacks with reduced lipid content, the effect of lipids on the in vitro release of butyric acid and on the duration of the dominant sensations of cheese-flavored expanded snacks were investigated. ...
Improving Chocolate Flavor in Poor-Quality Cocoa Almonds by Enzymatic Treatment
(2011)
This paper proposes a method to enzymatically treat poor-quality cocoa almonds (known as “slate”) to ensure
the formation of chocolate flavor precursors. The production of flavor precursors improves the quality of these ...
Study of key flavor compounds in ultra aged tequila
(2018-03-14)
ABSTRACT: At our knowledge, there are no studies about the odor-active volatile compounds also called key flavor compounds in ultra aged tequila. This kind of tequila is relatively new compared with the others. Before 2006 ...
Encapsulation and release of a fluorescent probe, khusimyl dansylate, obtained from vetiver oil by complex coacervation
(John Wiley & Sons LtdChichesterInglaterra, 2008)
Stability of monoterpenes encapsulated in gum Arabic by spray-drying
(Amer Chemical SocWashingtonEUA, 2001)
Time-intensity analysis and acceptance test for traditional and light vanilla ice cream
(Elsevier Science BvAmsterdamHolanda, 2011)
Ultrasound-assisted Encapsulation Of Annatto Seed Oil: Retention And Release Of A Bioactive Compound With Functional Activities
(ELSEVIER SCIENCE BVAMSTERDAM, 2015)
Adição pré-extrusão de precursores de aroma para obtenção de snacks de grits de milho com reduzido teor lipídico e com potencial para produção industrial
(Universidade Estadual Paulista (Unesp), 2017-09-04)
O processo de extrusão termoplástica é amplamente utilizado para reestruturar alimentos à base de amido e/ou proteína, sendo os snacks um dos principais produtos fabricados por extrusão. O método de aromatização de snacks ...
Microencapsulation of lycopene by spray drying: Characterization, stability and application of microcapsules
(Inst Chemical EngineersRugby, 2012)