Flavor encapsulation in yeasts: Limonene used as a model system for characterization of the release mechanism

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 19, 2005, Pages 7532-7543

  Normand, Valery ^a   Dardelle, Gregory ^a   Bouquerand, Pierre Etienne ^a   Nicolas, Laetitia ^a   Johnston, David J ^a  

^a Analysis and Perception Department   (Switzerland)

Author keywords

Limonene; Saccharomyces cerevisiae; Sorption isotherm; Temperature resistance

Indexed keywords

CYCLOHEXENE DERIVATIVE; FLAVORING AGENT; LIMONENE; TERPENE; WATER;

ADSORPTION; ARTICLE; CELL WALL; CHEMISTRY; DRUG STABILITY; ELECTRON MICROSCOPY; FOOD HANDLING; HEAT; METABOLISM; MICROCAPSULE; PERMEABILITY; SACCHAROMYCES CEREVISIAE; ULTRASTRUCTURE;

ADSORPTION; CAPSULES; CELL WALL; CYCLOHEXENES; DRUG STABILITY; FLAVORING AGENTS; FOOD TECHNOLOGY; HEAT; MICROSCOPY, ELECTRON; PERMEABILITY; SACCHAROMYCES CEREVISIAE; TERPENES; WATER;

SACCHAROMYCES CEREVISIAE;

EID: 26244468930     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0507893     Document Type: Article

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