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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


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