An approach to adapt aroma in fat-free yoghurt systems: Modelling and transfer to pilot scale-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

An approach to adapt aroma in fat-free yoghurt systems: Modelling and transfer to pilot scale

Published:2016-05 Issue: Volume:56 Page:101-107
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Heilig Andrej,Heimpel Kerstin,Sonne Alina,Schieberle Peter,Hinrichs Jörg

Funder

German Ministry of Economics and Technology (via AiF)

FEI (Forschungskreis der Ernährungsindustrie e.V., Bonn)

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference35 articles.

1. Comparison of experimental methods for measuring infinite dilution volatilities of aroma compounds in water/ethanol mixtures;Athes;Journal of Agricultural and Food Chemistry,2004

2. Processing gas chromatographic data and confidence interval calculation for partition coefficients determined by the phase ratio variation method;Atlan;Journal of Chromatography A,2006

3. Food chemistry;Belitz,2009

4. Static headspace analysis of volatile compounds released from β-lactoglobulin-stabilized emulsions determined by the phase ratio variation method;Benjamin;Food Research International,2011

5. Altering the fat content affects flavour release in a model yogurt system;Brauss;Journal of Agricultural and Food Chemistry,1999

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Using a Machine Learning Regression Approach to Predict the Aroma Partitioning in Dairy Matrices;Processes;2024-01-26

2. Prediction of Aroma Partitioning Using Machine Learning;ECP 2023;2023-07-10

3. Effect of Dextrose Equivalent on Maltodextrin/Whey Protein Spray-Dried Powder Microcapsules and Dynamic Release of Loaded Flavor during Storage and Powder Rehydration;Foods;2020-12-17

4. Effect of manufacturing processes and storage on aroma compounds and sensory properties of yoghurt;International Dairy Journal;2020-06

5. Retention and release kinetics of aroma compounds from white sauces made with native waxy maize and potato starches: Effects of storage time and composition;Food Hydrocolloids;2018-12

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3