Effect of Water Activity on the Release Characteristics and Oxidative Stability of d-Limonene Encapsulated by Spray Drying-Reference-Cited by-同舟云学术

Effect of Water Activity on the Release Characteristics and Oxidative Stability of d-Limonene Encapsulated by Spray Drying

Published:2004-02-12 Issue:5 Volume:52 Page:1269-1276
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Soottitantawat Apinan¹,Yoshii Hidefumi¹,Furuta Takeshi¹,Ohgawara Masaaki¹,Forssell Pirkko¹,Partanen Ritta¹,Poutanen Kaisa¹,Linko Pekka¹

Affiliation:

1. Department of Biotechnology, Tottori University, Tottori 680-8552, Japan, Ohkawara Kakouki Co. Ltd., Yokohama 224-0053, Japan, VTT Biotechnology, P.O. Box 1500 (Tietotie 2), FIN-02044 VTT, Finland, and Department of Chemical Technology, Helsinki University of Technology, P.O. Box 6100 HUT, (Espoo), Finland

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf035226a

Reference19 articles.

1. Factors affecting retention in spray-drying microencapsulation of volatile materials

2. Flavor release from spray-dried maltodextrin/gum arabic or soy matrices as a function of storage relative humidity

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