Effect of the structure of monoglyceride–oil–water gels on aroma partition (Articolo in rivista)

Type

• Prodotto della ricerca (Classe)
• Articolo in rivista (Classe)

Label

• Effect of the structure of monoglyceride–oil–water gels on aroma partition (Articolo in rivista) (literal)

Anno

• 2010-01-01T00:00:00+01:00 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi

• 10.1016/j.foodres.2009.10.011 (literal)

Alternative label

• Sonia Calligaris, Sara Da Pieve, Gianmichele Arrighetti, Luisa Barba (2010)
  Effect of the structure of monoglyceride–oil–water gels on aroma partition
  in Food research international
  (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori

• Sonia Calligaris, Sara Da Pieve, Gianmichele Arrighetti, Luisa Barba (literal)

Pagina inizio

• 671 (literal)

Pagina fine

• 677 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#url

• http://www.sciencedirect.com/science/article/pii/S0963996909003287# (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume

• 43 (literal)

Rivista

• Food research international (Rivista)

Note

• ISI Web of Science (WOS) (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni

• Sonia Calligaris, Sara Da Pieve, Gianmichele Arrighetti, Luisa Barba (literal)

Titolo

• Effect of the structure of monoglyceride–oil–water gels on aroma partition (literal)

Abstract

• The aim of the present research was to study the aroma partition properties of saturated monoglyceride– oil–water gels. To this purpose, gels added with lemon oil were prepared mixing water, sunflower oil and commercial saturated monoglycerides. Three mixtures containing different ratios between the ingredients were considered. The gel characteristics were studied by synchrotron X-ray diffraction (XRD), calorimetry, polarized light microscopy and rheological measurements. The aroma partition was studied by using HSGC analysis. The gel structure is made of a multilamellar crystalline network, in which monoglycerides form shells encapsulating oil. Depending on the ratio between ingredients, the gel shows different rheological behaviour. The structured multilamellar phases greatly affect the partition of aroma evidencing the capability to entrap lipophilic compounds within the monoglyceride/oil shells. Since the aroma entrapping capacity showed by monoglyceride structures could greatly affect the perceived aroma intensity of the final product, this effect should be carefully taken into account during the development of new formulation (literal)

Prodotto di

• Strumentazione cristallografica e applicazioni (PM.P06.002.003) (Modulo)
• Institute of Crystallography (IC) (Istituto)

Autore CNR

• LUISA BARBA (Persona)
• GIANMICHELE ARRIGHETTI (Persona)

Incoming links:

Autore CNR di

• LUISA BARBA (Persona)
• GIANMICHELE ARRIGHETTI (Persona)

Prodotto

• Institute of Crystallography (IC) (Istituto)
• Strumentazione cristallografica e applicazioni (PM.P06.002.003) (Modulo)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#rivistaDi

• Food research international (Rivista)