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dc.contributor.author | Fabra Rovira, María José | es_ES |
dc.contributor.author | Chambin, odile | es_ES |
dc.contributor.author | Voilley, Andrée | es_ES |
dc.contributor.author | Gay, Jean-Pierre | es_ES |
dc.contributor.author | Frédéric Debeaufort | es_ES |
dc.date.accessioned | 2016-12-22T10:47:53Z | |
dc.date.available | 2016-12-22T10:47:53Z | |
dc.date.issued | 2012 | |
dc.identifier.issn | 0260-8774 | |
dc.identifier.uri | http://hdl.handle.net/10251/75636 | |
dc.description.abstract | This work analyses the release of n-hexanal and D-limonene from edible films, previously encapsulated in the iota-carrageenan matrix (with and without lipid). Both volatile compounds have different physicochemical properties. The effect of temperature (25 degrees C and 37 degrees C) and dissolution medium (water and 0.9% NaCl) on the release and retention of aroma compounds were studied. Hydrophobicity and wettability properties of active iota-carrageenan films were also studied and they were related with the internal and surface microstructure of films. Results highlight that D-limonene is encapsulated in the lipid phase of the films decreasing the release in the salt medium. D-limonene, the most hydrophobic, was more sensitive to the temperature changes than hexanal. Thus, this work gives an idea of the release of aroma compounds encapsulated in iota-carrageenan films in aqueous media. (C) 2011 Elsevier Ltd. All rights reserved. | es_ES |
dc.description.sponsorship | Author M.J. Fabra thanks the support of Campus de Excelencia Internacional from Universidad Politecnica de Valencia. Authors also thank Aline Bonnotte from Centre de Microscopie Appliquee a la Biologie de l'Universite de Bourgogne Dijon for their assistance in the use of the ESEM. The authors wish to thank Prof. JP Gay for the English improvement. | en_EN |
dc.language | Inglés | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation.ispartof | Journal of Food Engineering | es_ES |
dc.rights | Reserva de todos los derechos | es_ES |
dc.subject | Release | es_ES |
dc.subject | Encapsulation | es_ES |
dc.subject | D-limonene | es_ES |
dc.subject | n-Hexanal | es_ES |
dc.subject | Contact angle | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Influence of temperature and NaCl on the release in aqueous liquid media of aroma compounds encapsulated in edible films | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1016/j.jfoodeng.2011.07.035 | |
dc.rights.accessRights | Cerrado | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament | es_ES |
dc.description.bibliographicCitation | Fabra Rovira, MJ.; Chambin, O.; Voilley, A.; Gay, J.; Frédéric Debeaufort (2012). Influence of temperature and NaCl on the release in aqueous liquid media of aroma compounds encapsulated in edible films. Journal of Food Engineering. 108(1):30-36. doi:10.1016/j.jfoodeng.2011.07.035 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | http://dx.doi.org/10.1016/j.jfoodeng.2011.07.035 | es_ES |
dc.description.upvformatpinicio | 30 | es_ES |
dc.description.upvformatpfin | 36 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 108 | es_ES |
dc.description.issue | 1 | es_ES |
dc.relation.senia | 197846 | es_ES |
dc.contributor.funder | Universitat Politècnica de València | es_ES |