Project Description

Inulin and Flavor Absorption

Description:

I would like to learn more about juice product ingredients, fiber sources, and formulations. Ideally, I would like to learn more about using Jerusalem artichoke as a fiber source, material absorption, and the ways in which flavor is impacted. Overall, I would like to identify typical mechanisms that play a role in inhibiting or accelerating flavor and texture changes when processing into juice product formulations.