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INFLUENCE OF WATER ACTIVITY ON THE FORMATION OF MONOCARBONYL COMPOUNDS IN OXIDIZING WALNUT OIL

✍ Scribed by J. V. PRABHAKAR; B. L. AMLA

Book ID
108803398
Publisher
Institute of Food Technologists
Year
1978
Tongue
English
Weight
621 KB
Volume
43
Category
Article
ISSN
0022-1147

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## Abstract The influence of the composition and structure of oil‐in‐water emulsions on aroma retention was examined for 20 volatile compounds. Compositional and structural parameters included the fraction of emulsifier phase, the fraction of lipid phase and the particle size distribution of the di