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Effect of Oil Content on Flavour Release: Static Equilibrium Headspace Above Milk-Based Emulsions
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نویسنده
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Shojaei Za ,Linforth Rst ,Taylor Aj
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منبع
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Iranian Journal Of Public Health - 2005 - دوره : supp - - کد همایش: - صفحه:74
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فایل تمام متن
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چکیده
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Static headspace measurements were performed using atmospheric pressure chemical ionisation- mass spectrometer (apci-ms) to determine volatile partitioning from a series of milk-based emulsions. the 20 aroma compounds studied exhibited a broad range of hydrophobicity/ hydrophilicity in model emulsions. experimental method was done using 6 samples with different lipid contents (0.002-0.102 g/ml). the results showed that there were three groups of volatile compounds due to their lipophilicities; the least, intermediate and most lipo-philic volatile compounds. overall, the release of lipophilic molecules was so dependent of the fat content of the matrix which opposed to the release of the very hydrophilic compounds.
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کلیدواژه
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Milk ,Oil Content ,Lipophilicity ,Apci-Ms
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آدرس
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University Of Nottingham, School O Fbiosciences, , Sutton Bonington Campus, Division Of Food Sciences, Uk, University Of Nottingham, School O Fbiosciences, , Sutton Bonington Campus, Division Of Food Sciences, Uk, University Of Nottingham, School O Fbiosciences, , Sutton Bonington Campus, Division Of Food Sciences, Uk
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Authors
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