Effect of alginate beads on olfactory sensory perception of paraffin coated cheese

Effect of alginate beads on olfactory sensory perception of paraffin coated cheese

Flavour encapsulation is now an established technique, but different methods are associated with significant loss of flavour. In this work, we propose a novel alternative: the direct encapsulation of bacteria that produce useful aromatic compounds. The effect of alginate beads containing 3-methylbut...

Full description

Bibliographic Details
Main Authors: Citlalli Celeste GONZÁLEZ ARICEAGA, Muhammad Inam AFZAL, Muhammad UMER, Syed Muhammad USMAN SHAH, Haroon AHMED, Muriel JACQUOT, Catherine CAILLIEZ-GRIMAL
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2018-06-01
Series:Czech Journal of Food Sciences
Subjects:
aroma
artisanal cheese
bacterial encapsulation
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-201803-0009_effect-of-alginate-beads-on-olfactory-sensory-perception-of-paraffin-coated-cheese.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-201803-0009_effect-of-alginate-beads-on-olfactory-sensory-perception-of-paraffin-coated-cheese.php

Similar Items