Inherent and process-induced hydrophobicity influences aroma retention in fat-free dairy matrices
- Author
- HEILIG, Andrej1 ; CETIN, Sümeyye1 ; ERPENBACH, Kerstin2 ; HÖHN, Judith3 ; HINRICHS, Jörg1
[1] Department of Dairy Science and Technology, Institute of Food Science and Biotechnology, Universität Hohenheim, Garbenstr. 21, 70599 Stuttgart, Germany
[2] CSM Deutschland GmbH, Theodor-Heuss-Allee 8, 28215 Bremen, Germany
[3] Chemisches und Veterinäruntersuchungsamt Stuttgart, Schaflandstr. 3/2, 70736 Stuttgart, Germany - Conference name
- IDF Symposium on Microstructure of Dairy Product (Tromso 2010-06-09)
- Source
International dairy journal. 2011, Vol 21, Num 9, pp 696-702, 7 p ; ref : 1 p.1/4
- ISSN
- 0958-6946
- Scientific domain
- Food science technology; Biotechnology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Conference Paper
- Language
- English
- Keyword (fr)
- Arôme Hydrophobicité Industrie laitière Influence Matière grasse lait Rétention
- Keyword (en)
- Aroma Hydrophobicity Dairy industry Influence Milk fat Retention
- Keyword (es)
- Aroma Hidrofobicidad Industria láctea Influencia Materia grasa leche Retención
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 24462677
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.idairyj.2011.01.002 
https://dx.doi.org/10.1016/j.idairyj.2011.01.002
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