Influence of Emulsion Components on Physicochemical Properties and Release of the Volatile Flavor Compounds from Orange Beverage Emulsion

In the present study, the effect of main important factors affecting the headspace (HS) extraction efficiency of orange flavor compounds was investigated for the development of the solid phase microextraction (SPME) technique. The optimum HS-SPME conditions were established by using the diluted emul...

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主要作者:	Mirhosseini, Seyed Hamed
格式:	Thesis
語言:	英语 英语
出版:	2007
主題:	Emulsions Beverage processing plants
在線閱讀:	http://psasir.upm.edu.my/id/eprint/5308/1/FSTM_2007_9.pdf