Discrimination of orange beverage emulsions with different formulations using multivariate analysis.
Identifieur interne : 001A76 ( Main/Exploration ); précédent : 001A75; suivant : 001A77Discrimination of orange beverage emulsions with different formulations using multivariate analysis.
Auteurs : Hamed Mirhosseini [Malaisie] ; Chin Ping TanSource :
- Journal of the science of food and agriculture [ 1097-0010 ] ; 2010.
English descriptors
- KwdEn :
- MESH :
- chemical , chemistry : Emulsions, Plant Preparations.
- Beverages, Citrus sinensis, Food Technology, Fruit, Gum Arabic, Multivariate Analysis, Plant Oils, Regression Analysis.
Abstract
The constituents in a food emulsion interact with each other, either physically or chemically, determining the overall physico-chemical and organoleptic properties of the final product. Thus, the main objective of present study was to investigate the effect of emulsion components on beverage emulsion properties.
DOI: 10.1002/jsfa.3928
PubMed: 20474048
Affiliations:
Links toward previous steps (curation, corpus...)
- to stream PubMed, to step Corpus: 000836
- to stream PubMed, to step Curation: 000836
- to stream PubMed, to step Checkpoint: 000836
- to stream Ncbi, to step Merge: 000B74
- to stream Ncbi, to step Curation: 000B74
- to stream Ncbi, to step Checkpoint: 000B74
- to stream Main, to step Merge: 001B13
- to stream Main, to step Curation: 001A76
Le document en format XML
<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Discrimination of orange beverage emulsions with different formulations using multivariate analysis.</title><author><name sortKey="Mirhosseini, Hamed" sort="Mirhosseini, Hamed" uniqKey="Mirhosseini H" first="Hamed" last="Mirhosseini">Hamed Mirhosseini</name><affiliation wicri:level="1"><nlm:affiliation>Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.</nlm:affiliation><country xml:lang="fr">Malaisie</country><wicri:regionArea>Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor</wicri:regionArea><wicri:noRegion>Selangor</wicri:noRegion></affiliation></author><author><name sortKey="Tan, Chin Ping" sort="Tan, Chin Ping" uniqKey="Tan C" first="Chin Ping" last="Tan">Chin Ping Tan</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2010">2010</date><idno type="RBID">pubmed:20474048</idno><idno type="pmid">20474048</idno><idno type="doi">10.1002/jsfa.3928</idno><idno type="wicri:Area/PubMed/Corpus">000836</idno><idno type="wicri:Area/PubMed/Curation">000836</idno><idno type="wicri:Area/PubMed/Checkpoint">000836</idno><idno type="wicri:Area/Ncbi/Merge">000B74</idno><idno type="wicri:Area/Ncbi/Curation">000B74</idno><idno type="wicri:Area/Ncbi/Checkpoint">000B74</idno><idno type="wicri:Area/Main/Merge">001B13</idno><idno type="wicri:Area/Main/Curation">001A76</idno><idno type="wicri:Area/Main/Exploration">001A76</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Discrimination of orange beverage emulsions with different formulations using multivariate analysis.</title><author><name sortKey="Mirhosseini, Hamed" sort="Mirhosseini, Hamed" uniqKey="Mirhosseini H" first="Hamed" last="Mirhosseini">Hamed Mirhosseini</name><affiliation wicri:level="1"><nlm:affiliation>Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.</nlm:affiliation><country xml:lang="fr">Malaisie</country><wicri:regionArea>Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor</wicri:regionArea><wicri:noRegion>Selangor</wicri:noRegion></affiliation></author><author><name sortKey="Tan, Chin Ping" sort="Tan, Chin Ping" uniqKey="Tan C" first="Chin Ping" last="Tan">Chin Ping Tan</name></author></analytic><series><title level="j">Journal of the science of food and agriculture</title><idno type="eISSN">1097-0010</idno><imprint><date when="2010" type="published">2010</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Beverages</term><term>Citrus sinensis</term><term>Emulsions (chemistry)</term><term>Food Technology</term><term>Fruit</term><term>Gum Arabic</term><term>Multivariate Analysis</term><term>Plant Oils</term><term>Plant Preparations (chemistry)</term><term>Regression Analysis</term></keywords><keywords scheme="MESH" type="chemical" qualifier="chemistry" xml:lang="en"><term>Emulsions</term><term>Plant Preparations</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Beverages</term><term>Citrus sinensis</term><term>Food Technology</term><term>Fruit</term><term>Gum Arabic</term><term>Multivariate Analysis</term><term>Plant Oils</term><term>Regression Analysis</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">The constituents in a food emulsion interact with each other, either physically or chemically, determining the overall physico-chemical and organoleptic properties of the final product. Thus, the main objective of present study was to investigate the effect of emulsion components on beverage emulsion properties.</div></front></TEI><affiliations><list><country><li>Malaisie</li></country></list><tree><noCountry><name sortKey="Tan, Chin Ping" sort="Tan, Chin Ping" uniqKey="Tan C" first="Chin Ping" last="Tan">Chin Ping Tan</name></noCountry><country name="Malaisie"><noRegion><name sortKey="Mirhosseini, Hamed" sort="Mirhosseini, Hamed" uniqKey="Mirhosseini H" first="Hamed" last="Mirhosseini">Hamed Mirhosseini</name></noRegion></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
EXPLOR_STEP=$WICRI_ROOT/Wicri/Bois/explor/OrangerV1/Data/Main/Exploration
HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 001A76 | SxmlIndent | more
Ou
HfdSelect -h $EXPLOR_AREA/Data/Main/Exploration/biblio.hfd -nk 001A76 | SxmlIndent | more
Pour mettre un lien sur cette page dans le réseau Wicri
{{Explor lien
|wiki= Wicri/Bois
|area= OrangerV1
|flux= Main
|étape= Exploration
|type= RBID
|clé= pubmed:20474048
|texte= Discrimination of orange beverage emulsions with different formulations using multivariate analysis.
}}
Pour générer des pages wiki
HfdIndexSelect -h $EXPLOR_AREA/Data/Main/Exploration/RBID.i -Sk "pubmed:20474048" \
| HfdSelect -Kh $EXPLOR_AREA/Data/Main/Exploration/biblio.hfd \
| NlmPubMed2Wicri -a OrangerV1
| This area was generated with Dilib version V0.6.25. |  |