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Study of the retention and release of n-hexanal encapsulated into soy protein isolate-lipid composite films

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Study of the retention and release of n-hexanal encapsulated into soy protein isolate-lipid composite films

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Monedero Prieto, FM.; Hambleton, A.; Talens Oliag, P.; Debeaufort, F.; Chiralt, A.; Voilley, A. (2010). Study of the retention and release of n-hexanal encapsulated into soy protein isolate-lipid composite films. Journal of Food Engineering. 100(1):133-138. https://doi.org/10.1016/j.jfoodeng.2010.03.037

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/82835

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Title: Study of the retention and release of n-hexanal encapsulated into soy protein isolate-lipid composite films
Author: Monedero Prieto, Fuensanta Mª Hambleton, Alicia Talens Oliag, Pau Debeaufort, Frederic Chiralt, A. Voilley, Andrée
UPV Unit: Universitat Politècnica de València. Grupo de Investigación e Innovación Alimentaria
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Issued date:
Abstract:
[EN] This work deals with the study of the kinetic of aroma release, which had been previously incorporated into soy protein isolate (SPI)-lipid composite films. The aim was to determine the influence of type and amount ...[+]
Subjects: Film process making , Storage ageing , Kinetic , Flavours , Apparent diffusion
Copyrigths: Cerrado
Source:
Journal of Food Engineering. (issn: 0260-8774 )
DOI: 10.1016/j.jfoodeng.2010.03.037
Publisher:
Elsevier
Publisher version: http://doi.org/10.1016/j.jfoodeng.2010.03.037
Project ID:
info:eu-repo/grantAgreement/MEC//BES-2005-7233/
Thanks:
Author F.M. Monedero thanks the Spanish Ministerio de Educacion y Ciencia for a FPI grant (BES-2005-7233). Author A. Hambleton Thanks to CONACyT of Mexico for their support.
Type: Artículo

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