Influence of chemical composition of polysaccharides on aroma retention
C Jouquand, Y Aguni, C Malhiac, M Grisel - Food Hydrocolloids, 2008 - Elsevier
The aim of this paper was to link physico-chemical characteristics of both xanthan and guar
gums with the behaviour of aroma compounds in model systems. The chemical …
gums with the behaviour of aroma compounds in model systems. The chemical …
An Innovative Methodology to Characterize, at the Molecular Scale, Interactions in Polysaccharide Aqueous Solutions
A Cordinier, I Petukhov, N Hucher, M Grisel - Molecules, 2024 - mdpi.com
Characterizing molecular interactions at the microscopic level remains difficult and,
therefore, represents a key target to better understand macromolecule and …
therefore, represents a key target to better understand macromolecule and …
Sensory evaluation of aromatic foods packed in developed starch based films using fuzzy logic
T Chowdhury, M Das - International Journal of Food Studies, 2015 - iseki-food-ejournal.com
The last two decades have seen attempts to replace non biodegradable, synthetic food
packaging films with alternatives made from biopolymers. The objective of the present work …
packaging films with alternatives made from biopolymers. The objective of the present work …
Aroma interactions with starch: Induction of carbohydrate acting enzymes from aspergillus nidulans
AD Jørgensen - 2011 - orbit.dtu.dk
Starches are used to enhance aroma perception in low-fat foods. Aroma compounds can
bind physically to the starch in grooves on the surface or they can form complexes inside …
bind physically to the starch in grooves on the surface or they can form complexes inside …