Encapsulation of Lemon Oil by Paste Method Using β-Cyclodextrin: Encapsulation Efficiency and Profile of Oil Volatiles-Reference-Cited by-同舟云学术

Encapsulation of Lemon Oil by Paste Method Using β-Cyclodextrin: Encapsulation Efficiency and Profile of Oil Volatiles

Published:1999-12-01 Issue:12 Volume:47 Page:5194-5197
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Bhandari Bhesh R.¹,D'Arc Bruce R.¹,Padukka Indra¹

Affiliation:

1. Food Science and Technology, School of Land and Food, University of Queensland, Gatton College, Queensland 4345, Australia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9902503

Reference13 articles.

1. AOAC. InOfficial Methods of Analysis of theAssociation of OfficialAnalytical Chemists, 5th ed.; Helrich, K., Ed.; AOAC International: Arlington, VA, 1990; p 1010.

2. Flavor Encapsulation by Spray Drying: Application to Citral and Linalyl Acetate

3. Lemon Oil to β-Cyclodextrin Ratio Effect on the Inclusion Efficiency of β-Cyclodextrin and the Retention of Oil Volatiles in the Complex

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