Stuart Walsh

Coral Walsh

This edition of Commercial Cookery covers all of the essentials skills and knowledge for Certificate III Hospitality (Commercial Cookery) for future commercial cooks. It has a strong emphasis on skills development and provides a selection of recipes to assist students to further develop their knowledge of the culinary area.

Commercial Cookery

Keith Brown

Andrew J. Taylor

Nicole Yang

Joanne Hort

Robert S.T. Linforth

Ian D. Fisk

Effective mixing of aroma compounds into complex food materials often requires the use of a flavor solvent. Solvents such as propylene glycol and triacetin aid the dispersion of small quantities of aroma compounds into foods either through enhancing mixing phenomena, changing partition coefficients or by delivering small droplets of aroma enriched solvent to the product. Within this chapter, the choice of flavor solvent is shown to impact the microstructure of shortcake biscuits.

Chapter 27. Aroma and Flavor Solvent: Impact on the Matrix

Flavour Science

Stuart Walsh

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