Trends in development of porous carbohydrate food ingredients for use in flavor encapsulation-Reference-Cited by-同舟云学术

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Trends in development of porous carbohydrate food ingredients for use in flavor encapsulation

Published:1998-11 Issue:11-12 Volume:9 Page:389-394
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Zeller B.L,Saleeb F.Z,Ludescher R.D

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference58 articles.

1. Microencapsulation and Encapsulated Ingredients;Dziezak;Food Technol.,1988

2. Preparation of Encapsulated Flavors with High Flavor Level;Mutka;Food Technol.,1988

3. The Role of Carbohydrates in Flavor Development;Godshall;Food Technol.,1988

4. Carbohydrates for Flavor Encapsulation;Reineccius;Food Technol.,1991

5. Spray Drying Food Liquids and the Retention of Volatiles;King;Chem. Eng. Prog.,1990

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