Encapsulation of black pepper oleoresin by applying different wall materials with spray- or freeze-drying techniques and quality determination-Reference-Cited by-同舟云学术

Encapsulation of black pepper oleoresin by applying different wall materials with spray- or freeze-drying techniques and quality determination

Published:2024-05 Issue:6 Volume:42 Page:1098-1115
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Induruwa Vidana Arachchige Don Chaminda Sampath Induruwa¹²,Jittanit Weerachet¹,Lorjaroenphon Yaowapa¹

Affiliation:

1. Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

2. Department of Export Agriculture, Division of Postharvest Technology, Central Research Station, Matale, Sri Lanka

Funder

Sri Lanka Council for the Agricultural Research Policy

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2024.2345782

Reference57 articles.

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2. Parametric optimization of microwave reflux extraction of spice oleoresin from white pepper (Piper nigrum)

3. Peter, K. V. Handbook of Herbs and Spices, 2nd ed.; Woodhead Publishing Limited: Cambridge, 2012.

4. Physical Parameters, Oleoresin and Volatile Oil Contents of Five Pepper (Pepper Nigrum L.) Cultivars as Influenced by Maturity;Hailemichael G.;East Afr. J. Sci.,2009

5. Indrasena, I. K.; Liyanage, T.; Edirisinghe, E. D. K. Impact of Immature Harvesting on the Physical and Chemical Properties of Pepper (Piper Nigrum L.). In Proceedings of Annual Symposium on Minor Export Crops 2013, Marambe, B. Ed.; Department of Export Agriculture: Peradeniya, 2013; pp 146–149

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