Stability of monoterpenes encapsulated in gum arabic by spray-drying

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 2, 2001, Pages 780-785

  Bertolini, A C ^a   Siani, A G ^b   Grosso, C R F ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b INSTITUTO OSWALDO CRUZ   (Brazil)

Author keywords

Essential oils; Gum arabic; Microencapsulation; Monoterpenes

Indexed keywords

BETA PINENE; CITRAL; ESSENTIAL OIL; GUM ARABIC; HYDROCARBON; LIMONENE; LINALOOL; MYRCENE; TERPENE;

ARTICLE; DEGRADATION; DESICCATION; DRUG STABILITY; MICROCAPSULE; MICROENCAPSULATION; PARTICLE SIZE; POROSITY; THERMOSTABILITY;

CAPSULES; CYCLOHEXENES; DESICCATION; DRUG STABILITY; GUM ARABIC; MONOTERPENES; TERPENES;

ACACIA SENEGAL;

EID: 0035116708     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf000436y     Document Type: Article

References (3)

1. Shahidi, F.; Han, X. Q. Encapsulation of food ingredients. Crit. Rev. Food-Sci. Nutr. 1993, 33, 501-547.
2. Whorton, C. Factors influencing volatile release from encapsulation matrixes. In Encapsulation and Controlled Release of Food Ingredients; Risch, S. J., Reineccius, G. A., Eds.; ACS Symposium Series 590; American Chemical Society: Washington, DC, 1995; pp 134-144.
3. Reineccius, G. A. Controlled release techniques in the food industry. In Encapsulation and Controlled Release of Food Ingredients; Risch, S. J., Reineccius, G. A., Eds.; ACS Symposium Series 590; American Chemical Society: Washington, DC, 1995; pp 8-25.