Aroma Encapsulation and Controlled Delivery

Author:

Reineccius Gary

Publisher

Springer International Publishing

Reference27 articles.

1. C. Turek, F.C. Stintzing: Stability of essential oils: A review, Compr. Rev. Food Sci. Food Saf. 12(1), 40–53 (2013)

2. J.P. Schirlé-Keller, G.A. Reineccius, L.C. Hatchwell: The loss of aspartame during the storage of chewing gum. In: Flavor-Food Interactions, ed. by R.J. McGorrin, R.J. Leland (American Chemical Society, Washington D.C. 1996) pp. 143–151

3. J. Charve, G.A. Reineccius: Encapsulation performance of proteins and traditional materials for spray dried flavors, J. Agric. Food Chem. 57(6), 2486–2492 (2009)

4. M. Prajugo, G.A. Reineccius: Retention of Flavor Compounds During the Storage and Popping of Microwave Popcorn (1999)

5. C. Wandrey, A. Bartkowiak, S.E. Harding: Materials for encapsulation. In: Encapsulation Technologies for Food Active Ingredients and Food Processing, ed. by N.J. Zuidam, V.A. Nedovic (Springer, Dordrecht 2009) pp. 31–100

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