Query: journal:(Journal of Agricultural and Food Chemistry) title:(Changes in macroscopic viscosity do not affect the release of aroma aldehydes from a pectinaceous food model system of low sucrose content), Author: Bylaite, ISSN: 00218561

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journal:(Journal of Agricultural and Food Chemistry) title:(Changes in macroscopic viscosity do not affect the release of aroma aldehydes from a pectinaceous food model system of low sucrose content) ISSN: 00218561 Author: Bylaite

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journal:(Journal AND of AND Agricultural AND and AND Food AND Chemistry) AND title:(Changes AND in AND macroscopic AND viscosity AND do AND not AND affect AND the AND release AND of AND aroma AND aldehydes AND from AND a AND pectinaceous AND food AND model AND system AND of AND low AND sucrose AND content)

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1 Journal article

Changes in macroscopic viscosity do not affect the release of aroma aldehydes from a pectinaceous food model system of low sucrose content 10.1021/jf030455i

Bylaite, Egle; Meyer, Anne S; Adler-Nissen, Jens

Journal of Agricultural and Food Chemistry — 2003, Volume 51, Issue 27, pp. 8020-6

The effects of pectin and viscosity on the release of a systematic series of aldehydes (alkanals, methyl-alkanals, alkenals, and alkandienals) were studied in a food model system of low sucrose content (10% w/w). The viscosity was varied by adding different amounts of Ca(2+) (0, 13.5, and 27 mg/g

Year: 2003

Language: English

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2 Journal article

Changes in macroscopic viscosity do not affect the release of aroma aldehydes from a pectinaceous food model system of low sucrose content