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https://repositorio.uca.edu.ar/handle/123456789/5409
Campo DC | Valor | Lengua/Idioma |
---|---|---|
dc.contributor.author | Galmarini, Mara Virginia | es |
dc.contributor.author | Zamora, María Clara | es |
dc.contributor.author | Baby, R. | es |
dc.contributor.author | Chirife, Jorge | es |
dc.contributor.author | Mesina, V. | es |
dc.contributor.other | Universidad Católica Argentina. Facultad de Ciencias Agrarias | es |
dc.date.accessioned | 2019-06-06T00:48:05Z | - |
dc.date.available | 2019-06-06T00:48:05Z | - |
dc.date.issued | 2008 | - |
dc.identifier.citation | Galmarini, M. V., Zamora, M. C., Baby, R., Chirife, J. and Mesina, V. (2008), Aromatic profiles of spray-dried encapsulated orange flavours: influence of matrix composition on the aroma retention evaluated by sensory analysis and electronic nose techniques. International Journal of Food Science & Technology, 43:1569–1576. doi: 10.1111/j.1365- 2621.2007.01592.x. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5409 | es |
dc.identifier.uri | https://repositorio.uca.edu.ar/handle/123456789/5409 | - |
dc.description.abstract | Abstract: Spray dried orange flavour encapsulated in different amorphous matrices comprised of maltodextrin (MD) and different combinations with; sucrose, trehalose, lactose, modified starch and gum arabic (ga); were evaluated by sensory analysis and electronic nose (e-nose). With both techniques the flavours encapsulated in MDsucrose and MD -lactose-sucrose were perceived as similar. However, the e-nose did not detect any differences among the other matrices (MD-trehalose, MD, MD-sucrose at a different concentration and MD-ga). On the contrary, sensory analysis was able to group MD-trehalose and MD describing them by: woody, marmalade, syrup, citrus terpens, and Vitamin C; MD -sucrose at 40% and 10% concentration and MD -lactosesucrose were grouped and represented by powder juice, tangerine and pungency, while MD-ga was differentiated from the rest by the attributes peely, plastic, solvent and green. In this way, it was shown that matrix composition determines the aromatic profile of spray dried encapsulated orange flavours. | es |
dc.format | application/pdf | es |
dc.language.iso | eng | es |
dc.rights | Acceso Abierto | es |
dc.rights.uri | https://creativecommons.org/licenses/by-nc-sa/4.0/ | es |
dc.subject | SECADO POR PULVERIZACION | es |
dc.subject | NARIZ ELECTRONICA | es |
dc.subject | OLFATO | es |
dc.subject | TREHALOSA | es |
dc.subject | SACAROSA | es |
dc.subject | NARANJA | es |
dc.title | Aromatic profiles of spray-dried encapsulated orange flavours : influence of matrix composition on the aroma retention evaluated by sensory analysis and electronic nose techniques | es |
dc.type | Artículo | es |
uca.path | Facultad de Ingeniería y Ciencias Agrarias|Artículos | es |
uca.disciplina | INGENIERIA EN ALIMENTOS | es |
uca.filename | /home/data-uca-generic/folder_generic_common/Ing. y Cs.Agrarias/Art�culos/aromatic-profiles-spray-dried-orange/metadata.xml | es |
uca.issnrd | 1 | es |
uca.affiliation | Fil: Galmarini, Mara Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | es |
uca.affiliation | Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | es |
uca.affiliation | Fil: Galmarini, Mara Virginia. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina | es |
uca.affiliation | Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina | es |
uca.affiliation | Fil: Baby, R. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | es |
uca.affiliation | Fil: Baby, R. Centro de Investigaciones en Sólidos; Argentina | es |
uca.affiliation | Fil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina | es |
uca.affiliation | Fil: Mesina, V. Centro de Investigaciones en Sólidos; Argentina | es |
uca.affiliation | Fil: Mesina, V. Instituto de Investigaciones Científicas y Técnicas de las Fuerzas Armadas; Argentina | es |
uca.version | publishedVersion | es |
item.languageiso639-1 | en | - |
item.grantfulltext | open | - |
item.fulltext | With Fulltext | - |
crisitem.author.dept | Facultad de Ingeniería y Ciencias Agrarias | - |
crisitem.author.dept | Facultad de Ingeniería y Ciencias Agrarias | - |
crisitem.author.dept | Facultad de Ingeniería y Ciencias Agrarias | - |
crisitem.author.dept | Laboratorio de Ingeniería en Alimentos | - |
crisitem.author.orcid | 0000-0002-2900-4529 | - |
crisitem.author.parentorg | Pontificia Universidad Católica Argentina | - |
crisitem.author.parentorg | Pontificia Universidad Católica Argentina | - |
crisitem.author.parentorg | Pontificia Universidad Católica Argentina | - |
crisitem.author.parentorg | Facultad de Ingeniería y Ciencias Agrarias | - |
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