Flavor release and application in chewing gum and confections

Author:

Meyers Marc A.

Publisher

Elsevier

Reference7 articles.

1. Hedges, A., Sheih, W., Sikorski, C., 1995. Use of cyclodextrins for encapsulation and treatment of food products. In: ACS Symposium Series 590—Encapsulation and Controlled Release of Food Ingredients by Sarah Risch and Gary Reineccius.

2. Meyers, M., January 16, 2008. Application of microencapsulated flavours in chewing gum. In: Presented at the Bioencapsulation Research Group Industrial Workshop on micro-encapsulation of flavours in Sion, Switzerland.

3. Meyers, M., March 8, 2011a. Improving food using microencapsulated ingredients. In: Presented at the Bioencapsulation Research Group 14th Industrial Symposium on Microencapsultion in San Antonio, TX.

4. Meyers, M., June 11, 2011b. Case Study I: Longer-lasting flavor release in chewing gum. In: Presented at the Institute of Food Technologists Microencapsulation in Food Applications Short Course in New Orleans, LA.

5. Meyers, M., May 25, 2012a. Application of flavor encapsulation in chewing gum. In: Presented at the Bioactives World Forum 5th Industrial Workshop on Microencapsulation: Fundamentals & State of the Art—Processing and Application Technologies in Geneva, Switzerland.

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