The enhancement and encapsulation of Agaricus bisporus flavor

Journal of Food Engineering

Volumn 65, Issue 3, 2004, Pages 391-396

  Liu, Zhi Qiang ^a   Zhou, Jian Hong ^a   Zeng, Yun Long ^a   Ouyang, Xu Long ^b  

^a HUNAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b SHAOYANG UNIVERSITY   (China)

Author keywords

1 octene 3 ol; Agaricus bisporus; Encapsulation; Flavor enhancement

Indexed keywords

ENZYME KINETICS; FATTY ACIDS; HYDROLYSIS; PH EFFECTS; QUALITY CONTROL; THERMAL EFFECTS;

1-OCTENE-3-OL; AGARICUS BISPOROUS; FLAVOR ENHANCEMENT; MUSHROOMS;

FOOD PRODUCTS;

ACACIA SENEGAL; AGARICUS; AGARICUS BISPORUS; BASIDIOMYCOTA; GLYCINE MAX; HELIANTHUS;

EID: 2942536477     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.01.038     Document Type: Article

References (14)

1. AOAC (1990). Official methods of analysis (15th ed). Washington, DC: Association of Official Analytical Chemists.
2. Beatus, Y., Rziel, A., Rosenberg, M., & Kopelman, I. J. (1985). Spray drying microencapsulation of paprika oleoresin. Lebensm. Will-u-technol, (18), 28.
3. Bhandari B.R., Dumoulin E.D., Richard H.M.J., Nolean I., Lebert A.M. Flavor encapsulation by spray drying, Application to citral and linalyl acetate. Journal of Food Science. 57(1):1992;217.
4. Bonzom P., Zloh M.A., Baldeo M., Gibbons W., Nicolaou W.A. NMR lipid profile of agaricus bisporus. Phytochemistry. 50(8):1999;1311-1321.
5. Cruz C., Suberville C., Montury M. Fatty acid content and some flavor compound release in two strains of agaricus bisporus according to three stages of development. Journal of Agricultural and Food Chemistry. 45(1):1997;64-67.
6. Hong E.-M., Yu M.-G., Noh B.-S., Chang P.-S. Optimization of onion oil microencapsulation by response surface methodology. Korean Journal of Food Science and Technology. 134(3):2002;437-443.
7. Husson F., Bompas D., Kermasha S., Belin J.M. Biogeneration of 1-octen-3-ol by lipoxygenase and hydroperoxide lyase activities of Agaricus bisporus. Process Biochemistry. 37(2):2001;177-182.
8. Junyaprasert V.B., Mitrevej A., Sinchaipanid N., Boonme P., Wurster D.E. Effect of process variables on the microencapsulation of vitamin A palmitateby gelation-acacia coacervation. Drug development and Industrial Pharmacy. 27(6):2001;561-566.
9. Liu X.-D., Takuroh A., Furuta T. Takeshi microencapsulation of emulsified hydrophobic flavors by spray drying. Drying Technology. 19(7):2001;1361-1374.
10. Reineccius G.A. Spray-drying of food flavors in flavor encapsulation. Reineccius G.A., Risch S.J. ACS Symposium Series No. 370. 1988;56-66 American Chemical Society, Washington, DC.
11. Shahidi F., Han X.-Q. Encapsulation of feed ingredients. Critical Reviews in Food Science and Nutrition. 33(6):1993;501-547.
12. Tressl, R., Bahri, D., & Engel, K. H. (1980). ACS Symposium Series No. 170 (pp. 213-232). Washington, DC: American Chemical Society.
13. Usha R., Pothakamury U.R. Fundamental aspects of controlled release in foods. Trends in Food Science and Technology. 6(12):1995;397-406.
14. Wu J.-x., Zhang H.-y., Yang R. Monosaccharide composition and extraction of the polysaccharide from Agaricus Bisporus fruiting bodies. Edible Fungi of China. 22(1):2003;31-32.