Complex challenges are facing the food industry as it develops novel and innovative
products for the consumer marketplace. Food processing and preservation are primarily …

Understanding the mechanisms involved in the perception of food aroma is one of the major
objectives of flavour studies. Yet, it remains difficult to explain this perception due to the …

The objective of this study was to investigate the ability of thermally degraded gelatin to bind
aroma compounds such as nonanal, 2-heptanone, 1-octen-3-ol, hexyl acetate and 2-pentyl …

This work aims to investigate the behavior of analytes in complex mixtures and matrixes with
the use of solid-phase microextraction (SPME). Various factors that influence analyte uptake …

The applicability of making a gift-wrap** paper fragrant by screen-printing with a varnish
that contained microencapsulated fragrance were assessed. Experiments were conducted …

The effects of xanthan gum on the release of strawberry flavor compounds in formulated soy
protein isolate (SPI) beverage were investigated by headspace gas chromatography (GC) …

Aroma release of two strawberry flavourings (one natural-NS and one nature-identical-NIS)
at different concentration (0.15%, 0.30%) added to gummy candies made of pectin, gum …

During the design of food systems or additives, engineers strategically apply encapsulation
techniques to provide structures that retain a sufficient amount of flavor, stabilize the flavors …

Microstructure design of protein-polysaccharide phase separated gels has been suggested
as a strategy to nutritionally improve food products. Varying the phase volumes of a phase …

The aim of this book is to show the potential of natural hydrocolloids and active agents to
develop sustainable edible packaging materials for food preservation. For this, the current …