Wpływ dodatku inuliny na uwalnianie się $(+)-karwonu z niskotłuszczowych emulsji typu o/w, stabilizowanych żółtkiem jaja w proszku lub kazeinianem sodu
| dc.contributor.author | Bortnowska, Grażyna | |
| dc.contributor.author | Iwański, Robert | |
| dc.contributor.organization | Akademia Rolnicza w Szczecinie. Katedra Technologii Żywności | pl_PL |
| dc.contributor.organization | Akademia Rolnicza w Szczecinie. Katedra Technologii Żywności | pl_PL |
| dc.date.accessioned | 2023-04-05T09:11:59Z | |
| dc.date.available | 2023-04-05T09:11:59Z | |
| dc.date.issued | 2007 | |
| dc.description.abstract | Release of S(+)-carvone, significant sensory aroma compound of caraway oil, from model emulsions stabilized by dried egg yolk or sodium caseinate in which part of oil was replaced by carbohydrate based fat replacer - inulin applied as commercial product Frutafit®Tex, was studied with the use of gas chromatograph coupled with mass spectrometer (GC-MS) and static headspace method. lt was found that increase of Frutafit® Tex concentration, in fat component, caused higher relative release of S(+)-carvone from low-fat oil-in-water emulsions particularly when l t5 of oil replaced by Frutafit®Tex. The studies also showed that the best stabilization of S(+)-carvone was achieved in emulsions stabilized by addition of 6% sodium caseinate with 30 and / t5 of oil replaced by Frutafit®Tex (samples B, C) and in emulsions made with 6% of dried egg yolk in which 80% of oil substituted with the same fat replacer (samples D). Changes of the viscosity caused by addition of Frutafit®Tex probably did not influence S(+)-carvone release from model emulsions. | en |
| dc.identifier.citation | Bortnowska, G., Iwański R. (2007). Wpływ dodatku inuliny na uwalnianie się $(+)-karwonu z niskotłuszczowych emulsji typu o/w, stabilizowanych żółtkiem jaja w proszku lub kazeinianem sodu. Folia Univ. Agric. Stetin., Agric., Aliment., Pisc., Zootech. 259 (4), 19-29 https://hdl.handle.net/20.500.12539/1719 | pl_PL |
| dc.identifier.issn | 1897-9726 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12539/1719 | |
| dc.language.iso | pl | pl_PL |
| dc.page.number | 19-28 | |
| dc.publisher | Wydawnictwo Akademii Rolniczej w Szczecinie | pl_PL |
| dc.relation.ispartofseries | Agricultura, Alimentaria, Piscaria et Zootechnica; | |
| dc.rights | Uznanie autorstwa-Użycie niekomercyjne-Bez utworów zależnych 3.0 Polska | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/pl/ | * |
| dc.subject | emulgator naturalny | pl_PL |
| dc.subject | emulsja niskotłuszczowa | pl_PL |
| dc.subject | inulina | pl_PL |
| dc.subject | karwon | pl_PL |
| dc.subject | carvone | en |
| dc.subject | inulin | en |
| dc.subject | low-fat emulsion | en |
| dc.subject | natural emulsifier | en |
| dc.subject | static headspace | en |
| dc.subject.other | Dyscyplina::Nauki rolnicze | pl_PL |
| dc.title | Wpływ dodatku inuliny na uwalnianie się $(+)-karwonu z niskotłuszczowych emulsji typu o/w, stabilizowanych żółtkiem jaja w proszku lub kazeinianem sodu | pl_PL |
| dc.title.alternative | Influence of Inulin Addition on s(+)-carvone Release from Low-fat Oil-in-Water Emulsions Sabilized by Dried Egg Yolk or Sodium Caseinate | en |
| dc.type | Article | en |