Potential Use of Mixed Gels from Konjac Glucomannan and Native Starch for Encapsulation and Delivery of Aroma Compounds: A Review-Reference-Cited by-同舟云学术

Potential Use of Mixed Gels from Konjac Glucomannan and Native Starch for Encapsulation and Delivery of Aroma Compounds: A Review

Published:2017-12-11 Issue:9-10 Volume:70 Page:1700159
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch ‐ Stärke

Author:

Lafarge Céline¹,Cayot Nathalie¹^ORCID

Affiliation:

1. Univ. Bourgogne Franche‐Comté, AgroSup DijonPAM UMR A 02.102F‐21000 DijonFrance

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.201700159

Reference86 articles.

1. BCC Research Global Markets for Flavors and Fragrances2016 CHM034E 210.

2. Official Journal of the European Union. Regulation No 1334/2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods 2008.

3. A new approach for flavor and aroma encapsulation

4. Encapsulation for preservation of functionality and targeted delivery of bioactive food components

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