Search results for "RMN-PFG-DOSY"
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Impact on flavour release of the structure of composite gels containing polysaccharides: Example of the fruit préparations
2006
The main objective of this study was to understand the respective rôle of the structure of a food product and of the physicochemical interactions on flavour release. For that purpose, fruit préparations hâve been chosen as model matrices. Those matrices contain a polysaccharide as gelling agent, a cross-linked waxy corn starch (1.4%), a high sucrose content (35%), an acidic buffer and a strawberry aroma (17 molécules). Four matrices were developed by modifying either the composition or the concentration in gelling agent: two matrices of similar texture containing either LM pectin or carrageenan, and two carrageenan based matrices with différent gelled structures. In a first step; two comple…