Utilization of β-Cyclodextrin for Improved Flavor Retention in Thermally Processed Foods

Journal of Food Science

Volumn 69, Issue 1, 2004, Pages

  Reineccius, T A ^a   Reineccius, G A ^a   Peppard, T L ^b  

^a UNIVERSITY OF MINNESOTA   (United States)

^b Robertet Flavors Inc   (United States)

Author keywords

Flavor retention; Food; Molecular inclusion; Thermal processing; cyclodextrin

Indexed keywords

EID: 1242344866     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.tb17856.x     Document Type: Article

References (14)

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