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Flavor release from spray-dried maltodextrin/gum arabic or soy matrices as a function of storage relative humidity

  • Published:2001-03 Issue:1 Volume:2 Page:55-61
  • ISSN:1466-8564
  • Container-title:Innovative Food Science & Emerging Technologies
  • language:en
  • Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Yoshii Hidefumi,Soottitantawat Apinan,Liu Xiang-Dong,Atarashi Takuroh,Furuta Takeshi,Aishima Shizuo,Ohgawara Masaaki,Linko Pekka

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference15 articles.

1. Encapsulated orange oil — influence of spray-dryer air temperatures on retention and shelf life;Anker,1988

2. Dziezak, J.D. (1988). Microencapsulation and encapsulated ingredients. Food Technology, April, 136–153.

3. Encapsulation of orange oil — use of oligosaccharides from α-amylase modified starches of maize, rice, cassava, and potato;Inglett,1988

4. Encapsulation of food ingredients;King,1995

5. Microencapsulation and Release Characteristics of Emulsified Hydrophobic Flavors by Spray-drying;Liu,1999

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