| dc.contributor.author |
Zafeiropoulou, T |
en |
| dc.contributor.author |
Evageliou, V |
en |
| dc.contributor.author |
Gardeli, C |
en |
| dc.contributor.author |
Yanniotis, S |
en |
| dc.contributor.author |
Komaitis, M |
en |
| dc.date.accessioned |
2014-06-06T06:50:41Z |
|
| dc.date.available |
2014-06-06T06:50:41Z |
|
| dc.date.issued |
2010 |
en |
| dc.identifier.issn |
03088146 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/j.foodchem.2010.04.045 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/5118 |
|
| dc.subject |
Aroma retention |
en |
| dc.subject |
Freeze drying |
en |
| dc.subject |
Gelatine |
en |
| dc.subject |
Headspace |
en |
| dc.subject |
Partition coefficient |
en |
| dc.subject |
Starch |
en |
| dc.subject |
trans-Anethole |
en |
| dc.subject.other |
anethole |
en |
| dc.subject.other |
aromatic compound |
en |
| dc.subject.other |
biopolymer |
en |
| dc.subject.other |
gelatin |
en |
| dc.subject.other |
starch |
en |
| dc.subject.other |
volatile agent |
en |
| dc.subject.other |
article |
en |
| dc.subject.other |
freeze drying |
en |
| dc.subject.other |
partition coefficient |
en |
| dc.subject.other |
temperature |
en |
| dc.subject.other |
trans isomer |
en |
| dc.title |
Retention of trans-anethole by gelatine and starch matrices |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/j.foodchem.2010.04.045 |
en |
| heal.publicationDate |
2010 |
en |
| heal.abstract |
The retention of trans-anethole by gelatine gels (2.5, 5, 10 and 20 wt.%) and starch solutions (10 and 20 wt.%) was investigated by Static Headspace Gas Chromatography. Prior to analysis the samples were left to equilibrate for 24 h at 5 and 37 °C, respectively. Higher partition coefficients were obtained at the higher temperature, probably due to the increased volatility of the aroma compound. The effect of freeze drying of the matrices in the presence of trans-anethole was also evaluated. No significant effect on the partition coefficient values was observed. However, the changes in the nature and the concentration of the matrix were not of great importance on the retention of trans-anethole. © 2010 Elsevier Ltd. All rights reserved. |
en |
| heal.journalName |
Food Chemistry |
en |
| dc.identifier.issue |
2 |
en |
| dc.identifier.volume |
123 |
en |
| dc.identifier.doi |
10.1016/j.foodchem.2010.04.045 |
en |
| dc.identifier.spage |
364 |
en |
| dc.identifier.epage |
368 |
en |