Ultrasound-Assisted Emulsification of Roasted Coffee Oil in Complex Coacervates and Real-time Coffee...
Ultrasound-Assisted Emulsification of Roasted Coffee Oil in Complex Coacervates and Real-time Coffee Aroma Release by PTR-ToF–MS
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Publisher
New York: Springer US
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Language
English
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Publisher
New York: Springer US
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Contents
Roasted coffee oil (RCO) is rich in volatile organic compounds (VOCs), but the VOCs’ volatility and the presence of unsaturated fatty acids make RCO unstable. The microencapsulation process can extend RCO properties by transforming the liquid RCO into stable powders for further application in coffee brews to better result in-cup. In this work, a ce...
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Ultrasound-Assisted Emulsification of Roasted Coffee Oil in Complex Coacervates and Real-time Coffee Aroma Release by PTR-ToF–MS
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TN_cdi_proquest_journals_2577918548
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_journals_2577918548
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ISSN
1935-5130
E-ISSN
1935-5149
DOI
10.1007/s11947-021-02683-2
