Monitoring air/liquid partition of mastic gum oil volatiles in model alcoholic beverage emulsions: Effect of emulsion composition and oil droplet size
Tài liệu tham khảo
Andrikopoulos, 2003, Biological activity of some naturally occurring resins, gums and pigments against in vitro LDL oxidation, Phytotherapy Research, 17, 501, 10.1002/ptr.1185
Bakker, 1995, Flavour interactions with the food matrix and their effects on perception, 411
Burgaud, 1990, Emulsifying effects of food macromolecules in presence of ethanol, Journal of Food Science, 55, 875, 10.1111/j.1365-2621.1990.tb05257.x
Conner, 1998, Headspace concentrations of ethyl esters at different alcoholic strengths, Journal of the Science of Food and Agriculture, 77, 121, 10.1002/(SICI)1097-0010(199805)77:1<121::AID-JSFA14>3.0.CO;2-V
Conner, 1994, Interactions between ethyl esters and aroma compounds in model spirit solutions, Journal of Agricultural and Food Chemistry, 42, 2231, 10.1021/jf00046a029
Courthaudon, 1999, Surface active and emulsifying properties of casein micelles compared to those of sodium caseinate, International Dairy Journal, 9, 411, 10.1016/S0958-6946(99)00111-9
Da Porto, 2002, A study of the physico-chemical behavior of diacetyl in hydroalcoholic solution with and without added catechin and wood extract, Lebensmittel-Wissenschaft und-Technologie, 35, 466, 10.1006/fstl.2001.0885
Dickinson, 1997, Properties of emulsions stabilized with milk proteins: overview of some recent developments, Journal of Dairy Science, 80, 2607, 10.3168/jds.S0022-0302(97)76218-0
Dickinson, 1998, Influence of alcohol on stability of oil-in-water emulsions containing sodium caseinate, Journal of Colloid and Interface Science, 197, 133, 10.1006/jcis.1997.5221
Dickinson, 1995
Dickinson, 1988, Effect of alcohol on adsorption of casein at the oil–water interface, Food Hydrocolloids, 2, 187, 10.1016/S0268-005X(88)80017-1
Druaux, 1997, Effect of food composition and microstructure on volatile flavour release, Trends in Food Science and Technology, 8, 364, 10.1016/S0924-2244(97)01095-9
Dufour, 1990, Binding affinities of β-ionone and related flavour compounds to β-lactoglobulin: effects of chemical modifications, Journal of Agricultural and Food Chemistry, 38, 1691, 10.1021/jf00098a014
Hansen, 1996, Flavor interaction with casein and whey protein, 75
Jouenne, 2000, Effect of pH on retention of aroma compounds by β-lactoglobulin, Journal of Agricultural and Food Chemistry, 48, 1273, 10.1021/jf990215w
Jung, 2003, Headspace solid-phase microextraction method for the study of volatility of selected flavor compounds, Journal of Agricultural and Food Chemistry, 51, 200, 10.1021/jf020651+
Karaiskou, 2008, Aroma release from gum arabic or egg yolk/xanthan stabilized oil-in-water emulsions, Food Research International, 41, 637, 10.1016/j.foodres.2008.04.004
Koutsoudaki, 2005, Chemical composition and antibacterial activity of the essential oil and the gum of Pistacia lentiscus Var. Chia, Journal of Agricultural and Food Chemistry, 53, 7681, 10.1021/jf050639s
Landy, 1996, Effect of interface in model food emulsions on the volatility of aroma compounds, Journal of Agricultural and Food Chemistry, 44, 526, 10.1021/jf950279g
Lee, 2006, Characteristics of sodium caseinate- and soy protein isolate-stabilized emulsion-gels formed by microbial transglutaminase, Journal of Food Science, 71, 352, 10.1111/j.1750-3841.2006.00110.x
Li, 2000, Interaction of vanillin with soy and dairy proteins in aqueous model systems: a thermodynamic study, Journal of Food Science, 65, 997, 10.1111/j.1365-2621.2000.tb09406.x
Magiatis, 1999, Chemical composition and antimicrobial activity of essential oils of Pistaca lentiscus var. chia, Planta Medica, 65, 749, 10.1055/s-2006-960856
Mallouchos, 2003, Evolution of volatile byproducts during wine fermentations using immobilized cells on grape skins, Journal of Agricultural and Food Chemistry, 51, 2402, 10.1021/jf026086s
McNeill, 1993, Vanillin interaction with milk protein isolates in sweetened drinks, Journal of Food Science, 58, 1142, 10.1111/j.1365-2621.1993.tb06133.x
Meynier, 2005, Emulsification enhances the retention of esters and aldehydes to a greater extent than changes in the droplet size distribution of the emulsion, Food Chemistry, 93, 153, 10.1016/j.foodchem.2004.10.018
Miettinen, 2002, Effect of emulsion characteristics on the release of aroma as detected by sensory evaluation, static headspace gas chromatography and electronic nose, Journal of Agricultural and Food Chemistry, 50, 4232, 10.1021/jf0107205
Mills, 1975, A conformational change in bovine β-lactoglobulin at low pH, Biochimica et Biophysica Acta, 379, 618, 10.1016/0005-2795(75)90168-3
Mirhosseini, 2008, Effect of Arabic gum, xanthan gum and orange oil on flavour release from diluted orange beverage emulsion, Food Chemistry, 107, 1161
Mulvihill, 1991, Surface active and emulsifying properties of caseins/caseinates as influenced by state of aggregation, International Dairy Journal, 1, 13, 10.1016/0958-6946(91)90025-4
Narayan, 1997, Fatty acids and retinoids bind independently and simultaneously to β-lactoglobulin, Biochemistry, 36, 1906, 10.1021/bi9621526
O'Neill, 1987, Binding of alkanone flavors to β-lactoglobulin: effects of conformational and chemical modification, Journal of Agricultural and Food Chemistry, 35, 770, 10.1021/jf00077a030
Parkinson, 2004, Inhibition of heat-induced aggregation of a β-lactoblobulin-stabilized emulsion by very small additions of casein, Colloids and Surfaces B: Biointerfaces, 39, 23, 10.1016/j.colsurfb.2004.08.011
Roberts, 2003, Experimental and modelling studies showing the effect of lipid type and level on flavor release from milk-based liquid emulsions, Journal of Agricultural and Food Chemistry, 51, 189, 10.1021/jf025646k
Seuvre, 2006, Retention of aroma compounds in food matrices of similar rheological behaviour and different compositions, Food Chemistry, 96, 104, 10.1016/j.foodchem.2005.02.014
Shimizu, 1985, Emulsifying and structural properties of β-lactoglobulin at different pHs, Agricultural and Biological Chemistry, 49, 189, 10.1271/bbb1961.49.189
Swaisgood, 1996, Characteristics of milk, 841
Syracuse Research Corporation
Tsachaki, 2005, Dynamic headspace analysis of the release of volatile organic compounds from ethanolic systems by direct APCI–MS, Journal of Agricultural and Food Chemistry, 53, 8328, 10.1021/jf051202n
van Ruth, 2002, Influence of lipid fraction, emulsifier fraction and mean particle diameter of oil-in-water emulsions on the release of 20 aroma compounds, Journal of Agricultural and Food Chemistry, 50, 2365, 10.1021/jf011072s
van Ruth, 2002, Influence of beta-lactoglobulin, pH and presence of other aroma compounds on the air/liquid partition coefficients of 20 aroma compounds varying in functional group and chain length, Food Chemistry, 79, 157, 10.1016/S0308-8146(02)00124-3
Wishnia, 1966, Hydrophobic interactions in proteins. The alkanes binding site of β-lactoglobulins A and B, Biochemistry, 5, 1534, 10.1021/bi00869a013
Zuba, 2002, Optimization of solid-phase microextraction conditions for gas chromatographic determination of ethanol and other volatile compounds in blood, Journal of Chromatography B, 773, 75, 10.1016/S1570-0232(02)00143-5