The effect of prime emulsion components as a function of equilibrium headspace concentration of soursop flavor compounds.

Cheong, Kok Whye; Tan, Chin Ping; Mirhosseini, Hamed; Joanne-Kam, Wai Yee; Sheikh Abdul Hamid, Nazimah; Osman, Azizah; Basri, Mahiran

Cheong, Kok Whye; Tan, Chin Ping; Mirhosseini, Hamed; Joanne-Kam, Wai Yee; Sheikh Abdul Hamid, Nazimah; Osman, Azizah; Basri, Mahiran.

Afiliación

Cheong KW; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia ; Department of Pharmaceutical Chemistry, School of Pharmacy, International Medical University, No. 126, Jalan Jalil Perkasa 19, Bukit Jalil, 57000 Kuala Lumpur, Malay
Tan CP; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia.
Mirhosseini H; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia.
Joanne-Kam WY; Flavor Inn Corporation Sdn. Bhd., No. 6, Jalan Anggerik Mokara 31/54, Kota Kemuning, Seksyen 31, 40460 Shah Alam, Selangor, Malaysia.
Sheikh Abdul Hamid N; School of Applied Sciences, AUT University, 34 St. Paul Street, Auckland, New Zealand.
Osman A; Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.
Basri M; Department of Chemistry, Faculty of Science, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.

Chem Cent J ; 8: 23, 2014.

Article en En | MEDLINE | ID: mdl-24708894

Palabras clave

Mixture design; Modified starch; Polysaccharide-protein interactions; Soursop beverage emulsion; Whey protein isolate

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Chem Cent J Año: 2014 Tipo del documento: Article