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Titel:

Modeling flavor development in cereal based foams under thermal treatment

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Mack, Simone; Hussein, Mohamed A.; Becker, Thomas
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:
1
Seitenangaben Beitrag:
1223-1230
Volltext / DOI:
doi:10.1016/j.profoo.2011.09.182
WWW:
http://www.sciencedirect.com/science/article/pii/S2211601X11001830
Print-ISSN:
2211-601X
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