Glass transition temperatures and some physical and sensory changes in stored spray-dried encapsulated flavors

Author:

Carolina Busso Casati,Carolina Schebor,Zamora María C.,Jorge Chirife

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

1. ASTM (1977). Manual on sensory testing methods, STP 434. Philadelphia, PA: American Society For Testing and Materials.

2. Effect of water activity on the stability to oxidation of spray dried encapsulated orange peel oil using mesquite gum as wall material;Beristain;Journal of Food Science,2002

3. Phase transitions during food powder production and powder stability;Bhandari,2005

4. Cadwallader, K. R., Brehart, D. M., Schnmidt, S. J., & Huda, M. S. (2002). Volatile release from a sucrose encapsulated flavoring. In Proceedings of 2002 IFT annual meeting and food expo, IFT, Anaheim, CA, USA.

5. Effect of structure disrupting treatments on volatile release from freeze-dried maltose;Chirife;Journal of Food Technology,1974

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