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Retention of Emulsified Flavor in a Single Droplet during Drying
flavor retention spray drying emulsion diffusion
2009/7/8
The prevention of the loss of flavor compounds during spray drying is one of the most important engineering techniques to obtain high quality powdery food products. In the present study, a droplet dry...
Effect of Heat Treatment on the Lipid Peroxide Content and Aokusami（Beany Flavor）of Soymilk
soy bean soymilk lipid peroxide
2009/6/18
With the objective of minimizing aokusami (beany flavor), which is an undesirable aspect of soymilk flavor, we studied the effects of heating on lipid peroxide content, a factor contributing to the be...
Tea and coffee drinks canned or bottled in polyethylene terephthalate (PET) containers are the most important commercial soft drinks in Japan, and a high-quality favor is desirable. However, it has be...
A New Ethanol Adsorption Treatment to Decrease Flavor and Water Migration during Storage of a Tobacco Product
tobacco product activated carbon migration flavor
2010/11/22
A new “Ethanol Adsorption Treatment” (EAT) for a filter has been presented to depress the migration of volatile flavor and water in a box of a tobacco product during storage and marketing. The EAT is...