Influence of emulsion and powder size on the stability of encapsulated D-limonene by spray drying

Innovative Food Science and Emerging Technologies

Volumn 6, Issue 1, 2005, Pages 107-114

  Soottitantawat, Apinan ^a   Bigeard, Fanny ^b   Yoshii, Hidefumi ^a   Furuta, Takeshi ^a   Ohkawara, Masaaki ^c   Linko, Pekka ^d  

^a TOTTORI UNIVERSITY   (Japan)

^b UNIVERSITÉ DE BOURGOGNE   (France)

^c Ohkawara Kakouki Co Ltd   (Japan)

^d AALTO UNIVERSITY   (Finland)

Author keywords

Microencapsulation; Oxidation stability; Release; Spray drying

Indexed keywords

CHEMICAL MODIFICATION; DRYING; EMULSIONS; ENCAPSULATION; FOOD PROCESSING; FOOD STORAGE; OXIDATION; PARTICLE SIZE ANALYSIS; POWDERS; STARCH;

D-LIMONENE; FOOD INGREDIENTS; GUM ARABIC; MALTODEXTRIN; MICROENCAPSULATION; POWDER SIZE; PRODUCT STABILITY; SPRAY DYING;

FLAVORS;

ACACIA SENEGAL;

EID: 19644394523     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2004.09.003     Document Type: Article

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