Encapsulation of liquid smoke flavoring in ca-alginate and ca-alginate-chitosan beads
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-013-1090-z.pdf
Reference26 articles.
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3. De Roos KB (2006) Understanding and controlling the behavior of aroma compounds in thermally processed foods. Trends Food Sci Technol 17(5):236–243
4. Deladino L, Pablo SA, Anbidner A, Navarro N, Miriam NM (2008) Encapsulation of natural antioxidants extracted from Ilex paraguariensis. Carbohydr Polym 71:126–134
5. Donati I, Paoletti S (2009) Material properties of alginates. In: Rehm BHA (ed) Alginates: biology and applications. Springer, Berlin, pp 1–53
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