Discrimination of orange beverage emulsions with different formulations using multivariate analysis.
Identifieur interne : 000836 ( PubMed/Curation ); précédent : 000835; suivant : 000837Discrimination 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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<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></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></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></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><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">20474048</PMID><DateCreated><Year>2010</Year><Month>5</Month><Day>17</Day></DateCreated><DateCompleted><Year>2010</Year><Month>11</Month><Day>01</Day></DateCompleted><DateRevised><Year>2010</Year><Month>5</Month><Day>17</Day></DateRevised><Article PubModel="Print"><Journal><ISSN IssnType="Electronic">1097-0010</ISSN><JournalIssue CitedMedium="Internet"><Volume>90</Volume><Issue>8</Issue><PubDate><Year>2010</Year><Month>Jun</Month></PubDate></JournalIssue><Title>Journal of the science of food and agriculture</Title><ISOAbbreviation>J. Sci. Food Agric.</ISOAbbreviation></Journal><ArticleTitle>Discrimination of orange beverage emulsions with different formulations using multivariate analysis.</ArticleTitle><Pagination><MedlinePgn>1308-16</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.1002/jsfa.3928</ELocationID><Abstract><AbstractText Label="BACKGROUND" NlmCategory="BACKGROUND">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.</AbstractText><AbstractText Label="RESULTS" NlmCategory="RESULTS">In most cases, the second-order polynomial regression models with no significant (P > 0.05) lack of fit and high adjusted coefficient of determination (adjusted R(2), 0.851-0.996) were significantly fitted to explain the beverage emulsion properties as function of main emulsion components. The main effect of gum arabic was found to be significant (P < 0.05) in all response regression models.</AbstractText><AbstractText Label="CONCLUSION" NlmCategory="CONCLUSIONS">Orange beverage emulsion containing 222.0 g kg(-1) gum arabic, 2.4 g kg(-1) xanthan gum and 152.7 g kg(-1) orange oil was predicted to provide the desirable emulsion properties. The present study suggests that the concentration of gum arabic should be considered as a primary critical factor for the formulation of orange beverage emulsion. This study also indicated that the interaction effect between xanthan gum and orange oil showed the most significant (P < 0.05) effect among all interaction effects influencing all the physicochemical properties except for density.</AbstractText><CopyrightInformation>Copyright (c) 2010 Society of Chemical Industry.</CopyrightInformation></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Mirhosseini</LastName><ForeName>Hamed</ForeName><Initials>H</Initials><AffiliationInfo><Affiliation>Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Tan</LastName><ForeName>Chin Ping</ForeName><Initials>CP</Initials></Author></AuthorList><Language>ENG</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType></PublicationTypeList></Article><MedlineJournalInfo><Country>England</Country><MedlineTA>J Sci Food Agric</MedlineTA><NlmUniqueID>0376334</NlmUniqueID><ISSNLinking>0022-5142</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D004655">Emulsions</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D010938">Plant Oils</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D028321">Plant Preparations</NameOfSubstance></Chemical><Chemical><RegistryNumber>9000-01-5</RegistryNumber><NameOfSubstance UI="D006170">Gum Arabic</NameOfSubstance></Chemical></ChemicalList><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D001628" MajorTopicYN="Y">Beverages</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D032084" MajorTopicYN="Y">Citrus sinensis</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D004655" MajorTopicYN="N">Emulsions</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="Y">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005524" MajorTopicYN="Y">Food Technology</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D005638" MajorTopicYN="Y">Fruit</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D006170" MajorTopicYN="Y">Gum Arabic</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D015999" MajorTopicYN="N">Multivariate Analysis</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D010938" MajorTopicYN="N">Plant Oils</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D028321" MajorTopicYN="N">Plant Preparations</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="Y">chemistry</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D012044" MajorTopicYN="N">Regression Analysis</DescriptorName></MeshHeading></MeshHeadingList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="entrez"><Year>2010</Year><Month>5</Month><Day>18</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2010</Year><Month>5</Month><Day>18</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2010</Year><Month>11</Month><Day>3</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">20474048</ArticleId><ArticleId IdType="doi">10.1002/jsfa.3928</ArticleId></ArticleIdList></PubmedData></pubmed></record>Pour manipuler ce document sous Unix (Dilib)
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