Factors controlling the deterioration of spray dried flavourings and unsaturated lipids-Reference-Cited by-同舟云学术

Factors controlling the deterioration of spray dried flavourings and unsaturated lipids

Published:2015-09-23 Issue:1 Volume:31 Page:5-21
ISSN:0882-5734
Container-title:Flavour and Fragrance Journal
language:en
Short-container-title:Flavour Fragr. J.

Author:

Reineccius G. A.¹,Yan C.²

Affiliation:

1. Department of Food Science and Nutrition; University of Minnesota

2. Beverage Application; PepsiCo Global R&D

Publisher

Wiley

Subject

General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/ffj.3270/fullpdf

Reference74 articles.

1. Oxygen and aroma barrier properties of edible films: A review

2. Orange oil stability in spray dry delivery systems

3. Encapsulation Performance of Proteins and Traditional Materials for Spray Dried Flavors

4. D. Dronen Characterization of volatile loss from dry food polymer materials Ph.D. Thesis 2004

5. B. C. Whorton Effect of polymeric phase transitions on the controlled release and oxidative stability of flavor model systems encapsulated in traditional carbohydrate carriers Ph.D. Thesis 2000

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