Modulation of aroma release of instant coffees through microparticles of roasted coffee oil.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.128193
Abstract: We report, on the successful addition of spray-dried microparticles containing roasted coffee oil, to soluble coffee (SC) and instant cappuccino (IC), to increase and tailor aroma release. Using PTR-ToF-MS (Proton Transfer Reaction Time-of-Flight Mass Spectrometry),… read more here.
Keywords: aroma release; coffee oil; coffee; roasted coffee ... See more keywords
A classification scheme for interfacial mass transfer and the kinetics of aroma release
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DOI: 10.1016/j.tifs.2019.04.012
Abstract: Abstract Background The study of aroma release has gained popularity in food science. Nowadays, experiments become increasingly more complex. However, an application of theories on mass transfer, which may help to better explain the results,… read more here.
Keywords: transfer; aroma release; classification; mass transfer ... See more keywords
Influence of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced-Fat Emulsions
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11060820
Abstract: Reduced-fat food products can help manage diet-related health issues, but consumers often link them with poor sensory qualities. Thus, high-quality fat replacers are necessary to develop appealing reduced-fat products. A full-fat model emulsion was reduced… read more here.
Keywords: fat emulsions; reduced fat; aroma release; rheological tribological ... See more keywords