Nanoencapsulation of Flavors

Author:

Asghari Ghajari Mohsen,Katouzian Iman,Ganjeh Mohammad,Jafari Seid Mahdi

Publisher

Elsevier

Reference167 articles.

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2. Chemistry of 2-acetyl-1-pyrroline, 6-acetyl-1, 2, 3, 4-tetrahydropyridine, 2-acetyl-2-thiazoline, and 5-acetyl-2, 3-dihydro-4H-thiazine: Extraordinary Maillard flavor compounds;Adams;Chemical Reviews,2006

3. Complexation with starch for encapsulation and controlled release of menthone and menthol;Ades;LWT-Food Science and Technology,2012

4. Principles of sensory evaluation of food;Amerine,2013

5. The Lobry de Bruyn-Alberda van Ekenstein transformation and related reactions;Angyal,2001

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