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Mathematical models of flavor release from liquid emulsions.
- Source :
- Journal of Food Science (Wiley-Blackwell); Jul/Aug97, Vol. 62 Issue 4, p653, 7p, 1 Diagram, 2 Charts, 12 Graphs
- Publication Year :
- 1997
-
Abstract
- Presents a study which used the penetration theory of interfacial mass transfer to model flavor release from liquid emulsions. Description and analysis of theory; Findings on the initial rates of release; What experimental in vitro results suggested about the rate limiting step for flavor release.
- Subjects :
- FOOD
FLAVOR
MASS transfer
Subjects
Details
- Language :
- English
- ISSN :
- 00221147
- Volume :
- 62
- Issue :
- 4
- Database :
- Complementary Index
- Journal :
- Journal of Food Science (Wiley-Blackwell)
- Publication Type :
- Academic Journal
- Accession number :
- 9710012876
- Full Text :
- https://doi.org/10.1111/j.1365-2621.1997.tb15429.x