The use of gum arabic and modified starch in the microencapsulation of a food flavoring agent

Carbohydrate Polymers

Volumn 62, Issue 4, 2005, Pages 309-315

  Krishnan, Savitha ^a   Kshirsagar, Amol C ^a   Singhal, Rekha S ^a  

^a UNIVERSITY OF MUMBAI   (India)

Author keywords

Cardamom oleoresin; Gum arabic; Microencapsulation; Modified starch

Indexed keywords

ENCAPSULATION; FOOD PRODUCTS; LIGHT; OXYGEN; STARCH; THERMAL EFFECTS;

CARDAMUM OLEORESINS; GUM ARABIC; MICROENCAPSULATION; MODIFIED STARCH;

RESINS;

ACACIA SENEGAL; ELETTARIA CARDAMOMUM;

EID: 28544445985     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2005.03.020     Document Type: Article

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