Discrimination of orange beverage emulsions with different formulations using multivariate analysis.
Identifieur interne : 001B13 ( Main/Merge ); précédent : 001B12; suivant : 001B14Discrimination 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
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pubmed:20474048Le document en format XML
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<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>
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<author><name sortKey="Tan, Chin Ping" sort="Tan, Chin Ping" uniqKey="Tan C" first="Chin Ping" last="Tan">Chin Ping Tan</name>
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<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>
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<series><title level="j">Journal of the science of food and agriculture</title>
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<term>Citrus sinensis</term>
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<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>
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<keywords scheme="MESH" type="chemical" qualifier="chemistry" xml:lang="en"><term>Emulsions</term>
<term>Plant Preparations</term>
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<keywords scheme="MESH" xml:lang="en"><term>Beverages</term>
<term>Citrus sinensis</term>
<term>Food Technology</term>
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<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>
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