The suitability of barley and corn starches in their native and chemically modified forms for volatile meat flavor encapsulation

Food Research International

Volumn 36, Issue 4, 2003, Pages 349-355

  Jeon, You Jin ^a   Vasanthan, Thava ^b   Temelli, Feral ^b   Song, Byung Kwon ^c  

^a Jeju National University   (South Korea)

^b UNIVERSITY OF ALBERTA   (Canada)

^c Korea Food and Drug Administration   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

ALDEHYDES; ENCAPSULATION; EVAPORATION; FLAVORS; STARCH;

BARLEY;

FOOD PRODUCTS;

BOVINE RESPIRATORY SYNCYTIAL VIRUS; HORDEUM VULGARE SUBSP. VULGARE; ZEA MAYS;

EID: 0037224254     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(02)00226-0     Document Type: Article

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