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Characteristics of aroma compounds and selected factors shaping their stability in food with reduced fat content

100%

Bortnowska G.

Nauki Inżynierskie i Technologie

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2018

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nr 3(30)

Shaping the quality of food aroma as an important factor in product selection and acceptance is still the current goal of the conducted scientific research. Many studies indicate that the quality of aroma in the hedonistic category depends on the volatility and concentration of odorants that can cause extremely desirable or undesirable sensory sensations. In turn, indicators for assessing the impact of selected factors affecting the quality of food aroma are retention and the odor activity value (OAV). Food flavorings are preferred because of their standardized quality, strength of aroma and sterility, while super-spices due to their multifunctionality. The attention is also drawn to the growing interest in food emulsions as universal carriers of aroma compounds, and the possibility of shaping their stability in foods, especially those with reduced fat content, by appropriate selection of natural emulsifiers and/or thickeners.

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High pressure-modified starches as carriers for phenolic compounds

84%

Gorecki A. R., Blaszczak W., Hernandez T., Estrella I., Bartolome B., Garrido L.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

3

Aromachology in food sector - aspects of consumer food products choice

84%

Horska E., Sedik P., Bercik J., Krasnodebski A., Witczak M., Filipiak-Florkiewicz A.

Żywność Nauka Technologia Jakość

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2018

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tom 25

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nr 4

4

Influence of thermodynamic and kinetic factors on the retention and release of aroma compounds in liquid food systems - A review

67%

Bortnowska G.

Polish Journal of Food and Nutrition Sciences

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2010

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tom 60

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nr 4

This paper briefly presents the main results of theoretical and empirical studies, found in available literature, that can be helpful for understanding physical and chemical stability of the aroma compounds in liquid food systems. As the main parameters, which affect retention and release rate of odorants, are reported thermodynamic and kinetic factors in relation to equilibrium partition coefficient between gas and liquid phases and mass transfer coefficient in gas and liquid phases. Moreover, the review introduces interactions between volatiles and basic food components i.e. lipids, proteins and carbohydrates as well as the influence of environmental factors such as: ionic strength, pH and temperature, on the volatility and release of odorants.

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Chromatograficzny rozdzial enancjomerow w analizie zywnosci i produktow naturalnych

67%

Bojarski J.

Żywność Nauka Technologia Jakość

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2000

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tom 07

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nr 2

120-127

W artykule podano podstawowe definicje chiralności oraz metodykę chromatograficznego rozdziału oznaczania enancjomerów w produktach żywnościowych i naturalnych. Zaprezentowano także odpowiednie przykłady oznaczania antypodów optycznych aminokwasów oraz związków zapachowych smakowych, zaczerpnięte z literatury.

Ograniczanie wyników

2 Polish Journal of Food and Nutrition Sciences

2 Żywność Nauka Technologia Jakość

1 Nauki Inżynierskie i Technologie

2 Bortnowska G.

1 Bartolome B.

1 Bercik J.

1 Blaszczak W.

1 Bojarski J.

1 Estrella I.

1 Filipiak-Florkiewicz A.

1 Garrido L.

1 Gorecki A. R.

1 Hernandez T.

1 Horska E.

1 Krasnodebski A.

1 Sedik P.

1 Witczak M.

2 2018

1 2011

1 2010

1 2000

Characteristics of aroma compounds and selected factors shaping their stability in food with reduced fat content

High pressure-modified starches as carriers for phenolic compounds

Aromachology in food sector - aspects of consumer food products choice

Influence of thermodynamic and kinetic factors on the retention and release of aroma compounds in liquid food systems - A review

Chromatograficzny rozdzial enancjomerow w analizie zywnosci i produktow naturalnych