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The suitability of barley and corn starches in their native and chemically modified forms for volatile meat flavor encapsulation

  • Published:2003-01 Issue:4 Volume:36 Page:349-355
  • ISSN:0963-9969
  • Container-title:Food Research International
  • language:en
  • Short-container-title:Food Research International

Author:

Jeon You-Jin,Vasanthan Thava,Temelli Feral,Song Byung-Kwon

Publisher

Elsevier BV

Subject

Food Science

Reference17 articles.

1. Approved Methods of the American Association of Cereal Chemists,1982

2. Flavor encapsulation by spray drying;Bhandari;Journal of Food Science,1992

3. Lemon oil to β-cyclodextrin ratio effect on the inclusion efficiency of β-cyclodextrin and the retention of oil volatiles in the complex;Bhandari;Journal of Agricultural Food Chemistry,1998

4. Sorption of volatile flavor compounds by microcellular cereal starch;Buttery;Journal of Agricultural Food Chemistry,1999

5. Starch ester derivatives and method of making same;Caldwell;US patent,1949

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