Investigation of Single and Multiple Binding Interactions Between Volatile Flavor Compounds and Soy Proteins Under Controlled Relative Humidity by Inverse Gas Chromatography (Igc)

Lozano, Patricio R.

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Title:	Investigation of Single and Multiple Binding Interactions Between Volatile Flavor Compounds and Soy Proteins Under Controlled Relative Humidity by Inverse Gas Chromatography (Igc)
Author(s):	Lozano, Patricio R.
Doctoral Committee Chair(s):	Shelly Schmidt
Department / Program:	Food Science and Human Nutrition
Discipline:	Food Science and Human Nutrition
Degree Granting Institution:	University of Illinois at Urbana-Champaign
Degree:	Ph.D.
Genre:	Dissertation
Subject(s):	Agriculture, Food Science and Technology
Abstract:	These above mentioned studies are useful to the food industry and will aid in development of new processes for off-flavor removal in soy products, improve masking agent design and allow target for preferential flavor release for dry foods and ingredients.
Issue Date:	2009
Type:	Text
Language:	English
Description:	136 p. Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2009.
URI:	http://hdl.handle.net/2142/83715
Other Identifier(s):	(MiAaPQ)AAI3363025
Date Available in IDEALS:	2015-09-25
Date Deposited:	2009