Chapter 18. Flavor Migration in Solid Food Matrices

  1. Y. H. Hui Senior Scientist
  1. Yi-Chung Fu

Published Online: 1 AUG 2006

DOI: 10.1002/9780470113554.ch18

Book Title

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing

Additional Information

How to Cite

Fu, Y.-C. (2006) Flavor Migration in Solid Food Matrices, in Handbook of Food Products Manufacturing (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470113554.ch18

Editor Information

  1. Science Technology System, PO Box 1374, West Sacramento, CA 95691, USA

Author Information

  1. Department of Food Science and Biotechnology, National Chung Hsing University, Taiwan, R.O.C.

Publication History

  1. Published Online: 1 AUG 2006
  2. Published Print: 13 APR 2007

ISBN Information

Print ISBN: 9780470049648

Online ISBN: 9780470113554

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CHAPTER TOOLS

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Keywords:

  • flavor migration in solid food matrices;
  • on-line flavor concentration measurement methodology;
  • flavor-formulated dough and microwave heating

Summary

This chapter contains sections titled:

  • Introduction

  • System Development

  • Methodology for On-Line Flavor Concentration Measurement

  • Quantifying Flavor Migration from Dough

  • Microwave Heating of Flavor-Formulated Dough

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