Benutzer: Gast  Login
Dokumenttyp:
Zeitschriftenaufsatz 
Autor(en):
Mack, Simone; Hussein, Mohamed A.; Becker, Thomas 
Titel:
Modeling flavor development in cereal based foams under thermal treatment 
Abstract:
Foam materials play an important role in several industrial fields, especially in life science engineering, the texture and flavor release of food products is of major importance for taste, food quality and product acceptance by the consumers. Under the influence of heat, material characteristics of cereal based foam changes according to a chain of physical and biochemical processes including structural transformation, phase changes and the development of color and flavor. In the proposed materi...    »
 
Stichworte:
Flavor Numerical Modeling Lattice Boltzmann Method Foam Chemical Reaction Kinetics 
Zeitschriftentitel:
Procedia Food Science 
Jahr:
2011 
Band / Volume:
Seitenangaben Beitrag:
1223-1230 
Print-ISSN:
2211-601X