Flavor Migration Out of Food Matrices: I. System Development for On‐line Measurement of Flavor Concentration
- 1 April 2003
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 68 (3) , 775-783
- https://doi.org/10.1111/j.1365-2621.2003.tb08241.x
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- MICROWAVE and SPOUTED BED DRYING of FROZEN BLUEBERRIES: the EFFECT of DRYINGAND PRETREATMENT METHODS ON PHYSICAL PROPERTIES and RETENTION of FLAVOR VOLATILESJournal of Food Processing and Preservation, 1999
- Effect of Breathing and Saliva Flow on Flavor Release from Liquid FoodsJournal of Agricultural and Food Chemistry, 1998
- Computer Simulation of Flavor Release from Solid Foods in the MouthJournal of Agricultural and Food Chemistry, 1998
- Mathematical Models of Flavor Release from Liquid EmulsionsJournal of Food Science, 1997
- Mathematical Model of Flavor Release from Liquids Containing Aroma-Binding MacromoleculesJournal of Agricultural and Food Chemistry, 1997
- Nonequilibrium Partition Model for Predicting Flavor Retention in Microwave and Convection Heated FoodsJournal of Agricultural and Food Chemistry, 1995
- Two‐film theory of flavour release from solidsInternational Journal of Food Science & Technology, 1995
- Flavor EncapsulationPublished by American Chemical Society (ACS) ,1995
- Flavor and Flavorings in Microwave FoodsPublished by American Chemical Society (ACS) ,1993
- A Microwave Oven with Variable Continuous Power and a Feedback Temperature ControllerBiotechnology Progress, 1993