Interactions of Flavor Compounds With Food Solids and Their Application to Volatile Retention During Drying

Interactions of flavor compounds with food solids were studied by measuring air-liquid partition coefficients of volatiles, sorption capacities of solids in aqueous solutions and in dry forms, and changes in thermodynamic parameters upon adsorption. The information gathered from studies on the interactions was related to the data on flavor retention during air-drying for better understanding of mechanisms involved in flavor retention.

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Food Science

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2014

Author dc:creator

• Chung, Seesub

Contributors dc:contributor

• Villota, Ricardo

• Agriculture, Food Science and Technology

Identifier

(UMI)AAI8815329

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/70100