Cashew gum microencapsulation protects the aroma of coffee extracts
Author:
Publisher
Informa UK Limited
Subject
Colloid and Surface Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Pharmaceutical Science,Bioengineering
Link
http://www.tandfonline.com/doi/pdf/10.1080/02652040701725486
Reference22 articles.
1. Properties of oregano (Origanum vulgare L.), citronella (Cymbopogon nardus G.) and marjoram (Majorana hortensis L.) flavors encapsulated into milk protein-based matrices
2. Stability of Monoterpenes Encapsulated in Gum Arabic by Spray-Drying
3. Microwave-assisted extraction used for the isolation of total triterpenoid saponins from Ganoderma atrum
4. Stability of cumin oleoresin microencapsulated in different combination of gum arabic, maltodextrin and modified starch
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