Microencapsulation of casein hidrolysates in lipospheres for debittering flavor: Physical-chemistry and sensorial evaluation;Microencapsulamento de hidrolisados de caseína em lipoesferas para mascarar o sabor amargo: Avaliação físico-química e sensorial

Revista Brasileira de Ciencias Farmaceuticas/Brazilian Journal of Pharmaceutical Sciences

Volumn 38, Issue 3, 2002, Pages 361-370

  Da Silva Barbosa, Cristiane Márcia ^a   Morais, Harriman Aley ^a   Lopes, Daniella Cristine Fialho ^a   Mansur, Herman Sander ^a   De Oliveira, Mônica Cristina ^a   Silvestre, Marialice Pinto Coelho ^a  

^a FEDERAL UNIVERSITY OF MINAS GERAIS   (Brazil)

Author keywords

Debittering flavor; Electronic microscopia; Encapsulation in lipospheres; Llipid oxidation; Protein hidroliysates; Second derivative spectrophotometry

Indexed keywords

CASEIN HYDROLYSATE; PAPAIN;

ARTICLE; BITTER TASTE; CHEMICAL STRUCTURE; FLAVOR; HYDROPHOBICITY; LIPID OXIDATION; METHODOLOGY; MICROCAPSULE; MICROENCAPSULATION; PHYSICAL CHEMISTRY; PROTEIN STABILITY; SCANNING ELECTRON MICROSCOPY; SENSORY ANALYSIS; SPECTROPHOTOMETRY;

EID: 0036664216     PISSN: 15169332     EISSN: None     Source Type: Journal    
DOI: 10.1590/s1516-93322002000300012     Document Type: Article

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