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Gary A. Reineccius

Bio: Gary A. Reineccius is an academic researcher from University of Minnesota. The author has contributed to research in topics: Flavor & Spray drying. The author has an hindex of 46, co-authored 236 publications receiving 7017 citations. Previous affiliations of Gary A. Reineccius include Pennsylvania State University & Spanish National Research Council.
Topics: Flavor, Spray drying, Aroma, Gum acacia, Orange oil


Papers
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Reference BookDOI
01 Jan 1986
TL;DR: In this article, the authors study the biogenesis of flavour in fruits and vegetables, and the changes in food flavour due to processing off-flavours in food, and present the application of flavourings in food processing.
Abstract: Part I: Flavour Chemistry Flavour and its study Biogenesis of flavour in fruits and vegetables Changes in food flavour due to processing Off-flavours in food Part II: Flavour Technology Flavourings and flavouring materials Flavouring materials of natural origin Flavouring materials made by processing Synthetic Flavouring materials Flavour potentiators Flavourists and flavour creation Flavour production The application of flavourings in food processing Flavours and the law Quality control.

367 citations

Journal ArticleDOI
TL;DR: In this article, a spray-drying technique for the production of dry flavorings is described, where an aqueous infeed material (water, carrier, and flavor) is atomized into a stream of hot air.
Abstract: Spray drying is the most commonly used technique for the production of dry flavorings. In spray drying, an aqueous infeed material (water, carrier, and flavor) is atomized into a stream of hot air. The atomized articles dry very rapidly, trapping volatile flavor constituents inside the droplets. The powder is recovered via cyclone collectors. Flavor retention is quite satisfactory if dryer operating parameters are properly chosen. Flavor retention is maximized by using a high infeed solids level, high viscosity infeed, optimum inlet (160–210°C) and high exit (>100°C) air temperatures, and high molecular weight flavor molecules. The shelf life of oxidizable flavor compounds is strongly influenced by the flavor carrier.

352 citations

MonographDOI
24 Mar 1995
TL;DR: A review of available technology focusing on Hydrocolloids Modified Starch, Maltodextrin, and Corn Syrup Solids as wall materials for food encapsulation can be found in this article.
Abstract: Encapsulation: Overview of Uses and Techniques Controlled Release Techniques in the Food Industry Encapsulation of Food Ingredients: A Review of Available Technology, Focusing on Hydrocolloids Modified Starch, Maltodextrin, and Corn Syrup Solids as Wall Materials for Food Encapsulation Acacia Gums: Natural Encapsulation Agent for Food Ingredients Use of Cyclodextrins for Encapsulation in the Use and Treatment of Food Products Food Ingredient Encapsulation: An Overview Centrifugal Suspension-Separation for Coating Food Ingredients Centrifugal Extrusion Encapsulation Utilization of Coacervated Flavors Liposomes for Controlled Release in the Food Industry Factors Influencing Volatile Release from Encapsulation Matrices Evaluation of the Mechanisms Associated with the Release of Encapsulated Flavor Materials from Maltodextrin Matrices Developments in Gum Acacias for the Encapsulation of Flavors Flavor Encapsulation: Influence of Encapsulation Media on Aroma Retention During Drying Protection of Artificial Blueberry Flavor in Microwave Frozen Pancakes by Spray Drying and Secondary Fat Coating Processes Vitamin A Fortification in a High Stress Environment Review of Patents for Encapsulation and Controlled Release of Food Ingredients

310 citations

Book ChapterDOI
01 Dec 2007
TL;DR: In the future, the high costs of recovering flavouring materials from waste streams will be partially offset by the saving in disposal costs associated with environmental issues as discussed by the authors, which is the goal of this paper.
Abstract: The recovery of aroma compounds from waste streams has been accomplished in only a few commercial applications, the best known being the recovery of coffee or cocoa volatiles during processing. The limitation in application is economics. The waste stream must have an adequate concentration of volatiles and the volatiles must be of high value. Few processing operations meet these economic criteria at this time. In the future, the high costs of recovering flavouring materials from waste streams will be partially offset by the saving in disposal costs associated with environmental issues.

241 citations

Journal ArticleDOI
TL;DR: In this article, the potent odorants of regular-fat and low-fat Cheddar cheese were systematically characterized by odour extract dilution analysis and gas chromatography/olfactometry of static headspace samples.
Abstract: The potent odorants of regular-fat and low-fat Cheddar cheese were systematically characterized by aroma extract dilution analysis and gas chromatography/olfactometry of static headspace samples. Quantification of nine odorants using stable isotopes as the internal standards and calculation of odor activity values revealed methional, 2(5)-ethyl-5(2)-methyl-4-hydroxy-3(2H)-furanone (homofuraneol), diacetyl, acetic acid, and butyric acid as odorants with high aroma impact. Among the highly volatile compounds, the role of methanethiol and dimethyl sulfide for the nasal perception of the cheese flavor was established. The low-fat Cheddar cheese had a meaty-brothy odor defect that is believed to be caused by significantly higher amounts of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (Furaneol), homofuraneol, and methional in this cheese. Keywords: Cheddar cheese; regular fat; low fat; AEDA; static headspace; odor activity value

179 citations


Cited by
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Journal Article
TL;DR: This book by a teacher of statistics (as well as a consultant for "experimenters") is a comprehensive study of the philosophical background for the statistical design of experiment.
Abstract: THE DESIGN AND ANALYSIS OF EXPERIMENTS. By Oscar Kempthorne. New York, John Wiley and Sons, Inc., 1952. 631 pp. $8.50. This book by a teacher of statistics (as well as a consultant for \"experimenters\") is a comprehensive study of the philosophical background for the statistical design of experiment. It is necessary to have some facility with algebraic notation and manipulation to be able to use the volume intelligently. The problems are presented from the theoretical point of view, without such practical examples as would be helpful for those not acquainted with mathematics. The mathematical justification for the techniques is given. As a somewhat advanced treatment of the design and analysis of experiments, this volume will be interesting and helpful for many who approach statistics theoretically as well as practically. With emphasis on the \"why,\" and with description given broadly, the author relates the subject matter to the general theory of statistics and to the general problem of experimental inference. MARGARET J. ROBERTSON

13,333 citations

01 Jan 2007
TL;DR: The Third edition of the Kirk-Othmer encyclopedia of chemical technology as mentioned in this paper was published in 1989, with the title "Kirk's Encyclopedia of Chemical Technology: Chemical Technology".
Abstract: 介绍了Kirk—Othmer Encyclopedia of Chemical Technology(化工技术百科全书)(第五版)电子图书网络版数据库,并对该数据库使用方法和检索途径作出了说明,且结合实例简单地介绍了该数据库的检索方法。

2,666 citations

Journal ArticleDOI
TL;DR: In this article, the main process engineering information that are considered useful to the success of a microencapsulation operation by spray-drying is reported, and a summary of the most commonly used wall materials and the main encapsulated food compounds are presented.

1,997 citations

Journal ArticleDOI
TL;DR: A review of literature evidence suggests that much of the reported emulsifying capability of polysaccharides is explicable in terms of complexation or contamination with a small fraction of surface-active protein this article.

1,663 citations

Journal ArticleDOI
Sébastien Gouin1
TL;DR: In this paper, a timely and targeted release of food ingredients at the right place and the right time is provided by microencapsulation, which can improve the effectiveness of food additives, broaden the application range of ingredients and ensure optimal dosage, thereby improving cost effectiveness for the food manufacturer.
Abstract: Controlled release of food ingredients at the right place and the right time is a key functionality that can be provided by microencapsulation A timely and targeted release improves the effectiveness of food additives, broadens the application range of food ingredients and ensures optimal dosage, thereby improving cost-effectiveness for the food manufacturer Reactive, sensitive or volatile additives (vitamins, cultures, flavors, etc) can be turned into stable ingredients through microencapsulation With carefully fine-tuned controlled release properties, microencapsulation is no longer just an added value technique, but the source of totally new ingredients with matchless properties

1,320 citations