Inulin potential for encapsulation and controlled delivery of Oregano essential oil-Reference-Cited by-同舟云学术

Inulin potential for encapsulation and controlled delivery of Oregano essential oil

Published:2013-12 Issue:2 Volume:33 Page:199-206
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Beirão-da-Costa Sara,Duarte Cláudia,Bourbon Ana I.,Pinheiro Ana C.,Januário M. Isabel N.,Vicente António A.,Beirão-da-Costa M. Luísa,Delgadillo Ivonne

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference43 articles.

1. Description of morphological changes of particles along spray drying;Alamilla-Beltrán;Journal of Food Engineering,2005

2. Properties of oregano (Origanum vulgare L.) citronella (Cymbopogon nardus G.) and marjoram (Majorana hortensis L.) flavors encapsulated into milk protein-based matrices;Baranauskienė;Food Research International,2006

3. Inulin – a versatile polysaccharide with multiple pharmaceutical and food chemical uses;Barclay;Journal of Excipients and Food Chemistry,2010

4. Effect of the matrix system in the delivery and in vitro bioactivity of microencapsulated Oregano essential oil;Beirão da Costa;Journal of Food Engineering,2012

5. Investigations into the stabilization of a volatile aroma compound using a combined emulsification and spray drying process;Brückner;European Food Research and Technology,2007

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