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de Jongh, H. (author), Janssen, A. (author), Weenen, H. (author), TNO Kwaliteit van Leven (author)
ATR FT-IR spectroscopy was used to investigate the coating that stays behind in the moutii after swallowing mayonnaise samples. Typically, the oil content was found to decrease to an average of 26% (range: 12-40%) of me t=0 value after 2 min, to <13% after 4 min and had practically disappeared from the oral cavity after 10 min. Unexpectedly, the...
conference paper 2006