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Microencapsulation of l-menthol by spray drying and its release characteristics

  • Published:2005-06 Issue:2 Volume:6 Page:163-170
  • ISSN:1466-8564
  • Container-title:Innovative Food Science & Emerging Technologies
  • language:en
  • Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Soottitantawat Apinan,Takayama Kohei,Okamura Kenji,Muranaka Daisuke,Yoshii Hidefumi,Furuta Takeshi,Ohkawara Masaaki,Linko Pekka

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference20 articles.

1. Flavor encapsulation by spray drying: Application to citral and linalyl acetate;Bhandari;Journal of Food Science,1992

2. Optimization of gum acacia/modified starch/maltodextrin blends for the spray drying of flavors;Buffo;Perfumer & Flavorist,2000

3. Effect of type of atomization and processing temperatures on the physical properties and stability of spray-dried flavors;Finney;Journal of Food Science,2002

4. Statistical models for shelf life failures;Gacular;Journal of Food Science,1975

5. Microencapsulation of emulsified hydrophobic flavors by spray drying;Liu;Drying Technology,2001
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