INTERACTIONS OF FOOD MATRIX WITH SMALL LIGANDS INFLUENCING FLAVOUR AND TEXTURE

Project Information

Grant agreement ID: 2249

Project closed

Start date 14 December 1994

End date 13 December 1998

Funded under

• European cooperation in the field of scientific and technical research (COST), 1971-

Total cost € 13 000 000,00

EU contribution No data

Coordinated by

CEC
Belgium

Publications

Other (16)

COST 96: Interaction of food matrix with small ligands influencing flavour and texture

Author(s): BAKKER J (Institute of Food Research, Reading (GB))
Published in: Report: EN (1998) 124pp., FS, free of charge, 1998, Page(s) 124, ISBN 92-828-1685-0

Characterization of alginate gels: Relation between structure and retention/release of solutes

Author(s): OUWERX C (Unité de Chimie des Interfaces, Université Catholique de Louvain (BE)), DEGHORAIN B (Unité de Chimie des Interfaces, Université Catholique de Louvain (BE)), MESTDAGH M M (Unité de Chimie des Interfaces, Université Catholique de Louvain (BE)), AXELOS M A V (Laboratoire de Physicochimie des Macromolécules, INRA, Nantes (FR))
Published in: Extract: Interaction of food matrix with small ligands influencing flavour and texture: Volume 2, Gothenburg, Sweden, 29-31 May 1997: Proceedings (1998) pp. 101-114, 1998, Page(s) 101-114, ISBN 92-828-2886-7

Fluorimetric analysis of interactions between beta-lactoglobulin and flavour compounds

Author(s): MURESAN S (Agrotechnological Research Institute-ATO-DLO, Wageningen (NL)), LEGUIJT T (Agrotechnological Research Institute-ATO-DLO, Wageningen (NL))
Published in: Extract: Interaction of food matrix with small ligands influencing flavour and texture: Volume 2, Gothenburg, Sweden, 29-31 May 1997: Proceedings (1998) pp. 45-51, 1998, Page(s) 45-51, ISBN 92-828-2886-7

Assessors' responses in time-intensity studies of bitterness

Author(s): DOLEZAL M, VELÍSEK J, POKORNY J, VALENTOVÁ H (Department of Food Chemistry and Analysis, Prague Institute of Chemical Technology (CZ))
Published in: Extract: Interaction of food matrix with small ligands influencing flavour and texture: Volume 2, Gothenburg, Sweden, 29-31 May 1997: Proceedings (1998) pp. 7-11, 1998, Page(s) 7-11, ISBN 92-828-2886-7

A simulated mouth to study flavour release from alcoholic beverages

Author(s): WITHERS S J, CONNER J M, PIGGOTT J R, PATERSON A (Department of Bioscience and Biotechnology, University of Strathclyde, Glasgow (GB))
Published in: Extract: Interaction of food matrix with small ligands influencing flavour and texture: Volume 2, Gothenburg, Sweden, 29-31 May 1997: Proceedings (1998) pp. 13-18, 1998, Page(s) 13-18, ISBN 92-828-2886-7

Ethonal liquid-vapour partition in model systems

Author(s): PITTIA P (Dipartimento di Scienze degli Alimenti, University of Udine (IT)), NICOLI M C (Dipartimento di Scienze degli Alimenti, University of Udine (IT)), LERICI C R (Dipartimento di Scienze degli Alimenti, University of Udine (IT))
Published in: Extract: Interaction of food matrix with small ligands influencing flavour and texture: Volume 2, Gothenburg, Sweden, 29-31 May 1997: Proceedings (1998) pp. 59-67, 1998, Page(s) 59-67, ISBN 92-828-2886-7

Aroma release from foods

Author(s): BAEK I (Applied Biochemistry and Food Science, University of Nottingham, Loughborough (GB)), LINFORTH R S T (Applied Biochemistry and Food Science, University of Nottingham, Loughborough (GB)), TAYLOR A J (Applied Biochemistry and Food Science, University of Nottingham, Loughborough (GB))
Published in: Extract: Interaction of food matrix with small ligands influencing flavour and texture: Volume 2, Gothenburg, Sweden, 29-31 May 1997: Proceedings (1998) pp. 69-75, 1998, Page(s) 69-75, ISBN 92-828-2886-7

Sensory quality of milk measured by profiling, time-intensity and electronic nose

Author(s): RØDBOTTEN M (MATFORSK, Norwegian Food Research Institute, Ås (NO)), HAUGEN J E (MATFORSK, Norwegian Food Research Institute, Ås (NO)), KVAAL K (MATFORSK, Norwegian Food Research Institute, Ås (NO))
Published in: Extract: Interaction of food matrix with small ligands influencing flavour and texture: Volume 2, Gothenburg, Sweden, 29-31 May 1997: Proceedings (1998) pp. 77-83, 1998, Page(s) 77-83, ISBN 92-828-2886-7

The influence of fat on flavour release from frankfurters

Author(s): HUGHES E (Teagasc, The National Food Centre, Castleknock (IE)), TROY D J (Teagasc, The National Food Centre, Castleknock (IE))
Published in: Extract: Interaction of food matrix with small ligands influencing flavour and texture: Volume 2, Gothenburg, Sweden, 29-31 May 1997: Proceedings (1998) pp. 85-90, 1998, Page(s) 85-90, ISBN 92-828-2886-7

Headspace concentrations of ethyl esters at different alcoholic strengths

Author(s): PIGGOTT J R, CONNER J M, BIRKMYRE L, PATERSON A (Department of Bioscience and Biotechnology, University of Strathclyde (GB))
Published in: Extract: Interaction of food matrix with small ligands influencing flavour and texture: Volume 2, Gothenburg, Sweden, 29-31 May 1997: Proceedings (1998) pp. 97-100, 1998, Page(s) 97-100, ISBN 92-828-2886-7

Interaction of food matrix with small ligands influencing flavour and texture: Volume 2

Author(s): ZACHAROFF A B (EDITOR) (CEC Bruxelles (BE))
Published in: EUR 18162 EN (1998) 117pp., free of charge, 1998, Page(s) 117, ISBN 92-828-2886-7

Measurement of interactions between beta-lactoglobulin and different flavour compounds: Determination of binding constants by affinity chromatography

Author(s): GUICHARD E (Laboratoire de Recherche sur les Arômes, INRA, Dijon (GB)), SOSTMANN K (Laboratoire de Recherche sur les Arômes, INRA, Dijon (GB))
Published in: Extract: Interaction of food matrix with small ligands influencing flavour and texture: Volume 2, Gothenburg, Sweden, 29-31 May 1997: Proceedings (1998) pp. 31-36, 1998, Page(s) 31-36, ISBN 92-828-2886-7

Binding aroma volatiles to macromolecules

Author(s): ISRAILIDES C (Institute of Technology of Agricultural Products, National Agricultural Research Foundation, Athens (GR)), VLYSSIDES A (Department of Chemical Engineering, National Technical University of Athens (GR)), LINFORTH R S T (Department of Applied Biotechnology and Food Science, University of Nottingham Loughborough (GB)), TAYLOR A J (Department of Applied Biotechnology and Food Science, University of Nottingham Loughborough (GB))
Published in: Extract: Interaction of food matrix with small ligands influencing flavour and texture: Volume 2, Gothenburg, Sweden, 29-31 May 1997: Proceedings (1998) pp. 19-29, 1998, Page(s) 19-29, ISBN 92-828-2886-7

Influence of sodium chloride and urea on volatile compounds-beta-lactoglobulin interactions

Author(s): JOUENNE E (Laboratoire de Génie Biologique et Sciences des Aliments, Equipe de Microbiologie et Biochimie Industrielles, Université Montpellier II (FR)), CROUZET J (Laboratoire de Génie Biologique et Sciences des Aliments, Equipe de Microbiologie et Biochimie Industrielles, Université Montpellier II (FR))
Published in: Extract: Interaction of food matrix with small ligands influencing flavour and texture: Volume 2, Gothenburg, Sweden, 29-31 May 1997: Proceedings (1998) pp. 37-43, 1998, Page(s) 37-43, ISBN 92-828-2886-7

Effect of saliva-flow on flavour release from liquid foods

Author(s): HARRISON M (Institute of Food Research, Norwich Research Park (GB))
Published in: Extract: Interaction of food matrix with small ligands influencing flavour and texture: Volume 2, Gothenburg, Sweden, 29-31 May 1997: Proceedings (1998) pp. 91-96, 1998, Page(s) 91-96, ISBN 92-828-2886-7

Interactions between aroma and phenolic compounds in grape derived beverages

Author(s): DUFOUR C (Institut des Produits de la Vigne, Institut National de la Recherche Agronomique, Montpellier (FR)), SAUVAITRE I (Institut des Produits de la Vigne, Institut National de la Recherche Agronomique, Montpellier (FR))
Published in: Extract: Interaction of food matrix with small ligands influencing flavour and texture: Volume 2, Gothenburg, Sweden, 29-31 May 1997: Proceedings (1998) pp. 53-57, 1998, Page(s) 53-57, ISBN 92-828-2886-7