Starch-based spherical aggregates: Stability of a model flavouring compound, vanillin entrapped therein

Carbohydrate Polymers

Volumn 50, Issue 4, 2002, Pages 417-421

  Tari, Tejashree A ^a   Singhal, Rekha S ^a  

^a UNIVERSITY OF MUMBAI   (India)

Author keywords

Bonding agents; Entrapment of vanillin; Spherical aggregates; Stability; Starches

Indexed keywords

BONDING; CELLULOSE; DISPERSIONS; REACTION KINETICS; STARCH;

SPHERICAL AGGREGATES;

FLAVORS;

ACACIA SENEGAL; ACER PENSYLVANICUM; AMARANTHUS; AMARANTHUS CAUDATUS; AMARANTHUS PANICULATUS; BOS; CHENOPODIUM; CHENOPODIUM QUINOA; COLOCASIA ESCULENTA; ORYZA SATIVA;

EID: 0036883763     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0144-8617(02)00055-3     Document Type: Article

References (6)

1. Production and properties of spray-dried Amaranthus betacyanins pigments
2. Retention of aroma compounds by carbohydrates: Influence of their physicochemical characteristics and their physical state - A review
3. Encapsulation of food ingredients: A review of available technology, focusing on hydrocolloids
4. Colorimetric determination of capsaicin in oleoresin of capsicum
5. Encapsulation of food ingredients
6. Spherical aggregates of starch granules as flavour carriers