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Award details
Stability and release of flavours from a flavour precursor/enzyme microemulsion/organo gel system
Reference
SYS04709
Principal Investigator / Supervisor
Professor Andrew Taylor
Co-Investigators /
Co-Supervisors
Institution
University of Nottingham
Department
Sch of Biosciences
Funding type
Research
Value (£)
75,378
Status
Completed
Type
Research Grant
Start date
01/11/1995
End date
01/04/1998
Duration
29 months
Abstract
The feasibility of using microemulsions and organogels to stabilise flavour precursors (and release enzymes) during storage and then release them on hydration will be tested using readily available synthetic glycosides and glycosidases from different sources.
Summary
unavailable
Committee
Closed Committee - Agri-food (AF)
Research Topics
X – not assigned to a current Research Topic
Research Priority
X – Research Priority information not available
Research Initiative
Systems - ROPA (SYS) [1994]
Funding Scheme
X – not Funded via a specific Funding Scheme
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