Accelerated Stability Studies of Microencapsulated Anhydrous Milk Fat

LWT - Food Science and Technology

Volumn 33, Issue 7, 2000, Pages 506-513

  Hardas, N ^a   Danviriyakul, S ^a   Foley, J L ^a   Nawar, W W ^a   Chinachoti, P ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0034583920     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.2000.0696     Document Type: Article

References (22)

1. MATSUNO R., ADACHI S. Lipid encapsulation technology-techniques and applications to food. Trends in Food Science & Technology. 4:1993;256-261.
2. SHAHIDI F., HAN X-Q. Encapsulation of food ingredients. Critical Reviews in Food Science and Nutrition. 33:1993;501-547.
3. ROSENBERG M., YOUNG S. L. Whey proteins as microencapsulating agents: microencapsulation of anhydrous milkfat-structure evaluation. Food Structure. 12:1993;31-41.
4. DIAN N. L. H. M., SUDIN N., YUSOFF M. S. A. Characteristics of microencapsulated palm-based oil as affected by type of wall material. Journal of Science Food Agricultural. 70:1996;422-426.
5. KIM Y. D., MORR C. V. Microencapsulation properties of gum arabic and several food proteins: spray-dried orange oil emulsion particles. Journal of Agricultural Food Chemistry. 44:1996;1314-1320.
6. ROSENBERG M., KOPELMAN I. J., TALMON Y. Y. A scanning electron microscopy study of microencapsulation. Journal of Food Science. 50:1985;139-144.
7. ONWULATA C. I., SMITH P. W., HOLSINGER V. H. Flow and compaction of spray-dried powders of anhydrous butteroil and high melting milkfat encapsulated in disaccharides. Journal of Food Science. 60:1995;836-840.
8. ONWULATA C. I., KONSTANCE R. P., HOLSINGER V. H. Flow properties of encapsulated milkfat powders as affected by flow agent. Journal of Food Science. 61:1996;1211-1215.
9. ONWULATA C. I., SMITH P. W., COOKE P. H., HOLSINGER V. H. Particle structures of encapsulated milkfat powders. Lebensmittel-Wissenschaft und-Technologie. 29:1996;163-172.
10. KONSTANCE R. P., ONWULATA C. I., HOLSINGER V. H. Flow properties of spray-dried encapsulated butteroil. Journal of Food Science. 60:1995;841-844.
11. STRANGE E. D., KONSTANCE R. P., LU D., SMITH P. W., ONWULATA C. I., HOLSINGER V. H. Oxidative and functional stability during storage of butter oil encapsulated with sucrose or flour. Journal of Food Lipids. 4:1997;245-260.
12. ONWULATA C., SMITH P. W., CRAIG J. C. JR., HOLSINGER V. H. Physical properties of encapsulated spray-dried milkfat. Journal of Food Science. 59:1994;316-320.
13. PELEG M. Glass transition and physical stability of food powders. BLANSHARD J. M. V., LILLFORD P. J. The Glassy State in Foods. 1993;435-451 Nottingham University Press, Loughborough.
14. LAZAR M. E., BROWN A. H., SMITH G. S., WONG F. F., LINDQUIST F. E. Experimental production of tomato powder by spray drying. Food Technology. 10:1956;129-137.
15. SHANTHA N. C., DECKER E. A. Rapid, Sensitive, Iron-based spectrophotometric methods for determination of peroxide values of food lipids. Journal of AOAC International. 70:1994;421-424.
16. GLASS R. L. Alcoholysis, saponification and the preparation of fatty acid methyl esters. Lipids. 6:1971;919-925.
17. FRANKEL E. N., TAPPEL A. L. Headspace gas chromatography of volatile lipid peroxidation products from human red blood cell membranes. Lipids. 26:1991;479-484.
18. IGLESIAS H. A., CHIRFE J. Handbook of Food Isotherms: water sorption parameters for food and food components. 1982;Academic Press, New York. p. 127-135.
19. MOREAU D. L., ROSENBERG M. Microstructure and fat extractability in microcapsules based on whey proteins or mixture of whey proteins and lactose. Food Structure. 12:1993;457-468.
20. STAPELFELDT H., NIELSEN B. R., SKIBSTED L. H. Effect of heat treatment, water activity and storage temperature on the oxidative stability of whole milk powder. International Dairy Journal. 7:1997;331-339.
21. BUMA T. J., HENSTRA S. Particle structure of spray dried milk products as observed by scanning electron microscope. Netherlands Milk Dairy Journal. 25:1971;75-78.
22. RAHMAN S. Food Properties Handbook. 1995;CRC Press, Inc. New York. p. 87-177.