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Volumn 503, Issue , 1999, Pages 53-58

A study of different formulations of wall support systems for microencapsulation of antioxidant essential oils

Author keywords

Essential oils; Microencapsulation; Spray drying

Indexed keywords


EID: 2342537267     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.1999.503.6     Document Type: Conference Paper
Times cited : (7)

References (14)
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  • 5
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    • Kim Ha J. and Reineccius G.A., 1988. Spray drying of food flavors IV: the influence of flavor solvent on retention of volatile flavors. Perfumer & Flavorist Vol. 13: 1-4.
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    • Kim Ha, J.1    Reineccius, G.A.2
  • 6
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    • Spray drying of food flavors ii: A comparison of encapsulating agents for the drying of artificial flavors
    • Leahy M.M., Andararaman W., Bangs W.E. and Reineccius G.A., 1983. Spray drying of food flavors II: a comparison of encapsulating agents for the drying of artificial flavors. Perfumer & Flavorist Vol. 8: 49-56.
    • (1983) Perfumer & Flavorist , vol.8 , pp. 49-56
    • Leahy, M.M.1    Andararaman, W.2    Bangs, W.E.3    Reineccius, G.A.4
  • 7
    • 84986513796 scopus 로고
    • Microencapsulation of squid oil with hydrophilic macromolecules for oxidative and thermal stabilization
    • Normas MERCOSUR GMC 46/93, GMC 85/93, GMC 14/93, GMC 45/93
    • Lin C.C., Lin S.Y. and Hwang L.S., 1995. Microencapsulation of squid oil with hydrophilic macromolecules for oxidative and thermal stabilization. Journal of Food Science. Vol. 60, No1: 36-39. Normas MERCOSUR GMC 46/93, GMC 85/93, GMC 14/93, GMC 45/93.
    • (1995) Journal of Food Science , vol.60 , Issue.1 , pp. 36-39
    • Lin, C.C.1    Lin, S.Y.2    Hwang, L.S.3
  • 8
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    • Prensa Aromatica
    • Prensa Aromatica, 1996. Cultivo, Cosecha, Procesamiento, Extracción y Obtención de Aceite Esencial de Salvia Officinalis. Editorial Prensa Aromatica No7: 2-3.
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    • Prensa Aromatica. 1996. Orégano-Origanum vulgare ssp. vulgare. Prensa Aromatica No8: 2-3.
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    • Spray drying of food flavors iii: Optimum infeed concentrations for the retention of artificial flavors
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    • Reineccius, G.A.1    Bangs, E.W.2
  • 12
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    • Encapsulation of artificial flavors by ß- Cyclodextrin
    • Reineccius G.A. and Risch SJ. 1986. Encapsulation of artificial flavors by ß- cyclodextrin. Perfumer & Flavorist Vol. 11: 1-6.
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  • 14
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    • Microencapsulation by spray drying ethyl caprylate in whey protein and carbohydrate wall systems
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    • Sheu, T.-Y.1    Rosemberg, M.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.