Flavor release from spray-dried maltodextrin/gum arabic or soy matrices as a function of storage relative humidity

Innovative Food Science and Emerging Technologies

Volumn 2, Issue 1, 2001, Pages 55-61

  Yoshii, Hidefumi ^a   Soottitantawat, Apinan ^a   Liu, Xiang Dong ^a   Atarashi, Takuroh ^a   Furuta, Takeshi ^a   Aishima, Shizuo ^b   Ohgawara, Masaaki ^b   Linko, Pekka ^c  

^a TOTTORI UNIVERSITY   (Japan)

^b Ohkawara Kakouki Co Ltd   (Japan)

^c AALTO UNIVERSITY   (Finland)

Author keywords

Emulsion; Flavor retention; Liquid food; Release; Spray drying

Indexed keywords

ACACIA SENEGAL;

EID: 0043240727     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1466-8564(01)00019-4     Document Type: Article

References (15)

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