Effect of Arabic gum, xanthan gum and orange oil on flavor release from diluted orange beverage emulsion

The influence of main emulsion components namely Arabic gum (13-20% w/w), xanthan gum (0.3-0.20% w/w) and orange oil (10-14% w/w) on semi-quantitative headspace analysis of target volatile flavor compounds released from a model orange beverage (diluted orange beverage emulsion) was evaluated by usin...

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Bibliographic Details

Main Authors:	Mirhosseini, H, Tan, CP, Hamid, NSA, Yusof, S
Format:	Article
Language:	English en_US
Published:	Elsevier Sci Ltd 2024
Subjects:	semi-quantitative analysis orange beverage emulsion central composite design orange oil response surface model flavor release
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