Search results for "YOGURTS"

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Aroma release in fat free dairy gels added or not added with pectin

2009

International audience; The replacement of fat by thickeners in fat free yogurts leads to an important modification of aroma compounds partitioning, with an impact on aroma perception (Guichard, 2002). Investigation of retention/release equilibriums allows a good understanding of aroma compounds behaviour depending on food composition. The aim of this work is to study the influence of matrix composition on aroma release.

FATS[SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering[SDV.IDA]Life Sciences [q-bio]/Food engineeringfood and beverages[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process EngineeringAROMA COMPOUNDSAROMA PERCEPTION[SDV.IDA] Life Sciences [q-bio]/Food engineeringYOGURTS
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