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Volumn 61, Issue 1, 2007, Pages 22-29

Flavor delivery and product development

Author keywords

[No Author keywords available]

Indexed keywords


EID: 33846880722     PISSN: 00156639     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Article
Times cited : (13)

References (19)
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  • 2
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    • Process for preparing dehydrated aromatic plant products and the resulting products
    • U.S. patent 5,227,183
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  • 3
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    • Process for preparing stabilized, partially-dehydrated aromatic plant products
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    • (1994)
    • Aung, T.1    Fulger, C.V.2
  • 4
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    • Process for preparing stabilized, partially-dehydrated aromatic plant products
    • U.S. patent 5,397,584
    • Aung, T. and Fulger, C.V. 1995. Process for preparing stabilized, partially-dehydrated aromatic plant products. U.S. patent 5,397,584.
    • (1995)
    • Aung, T.1    Fulger, C.V.2
  • 5
    • 77957074770 scopus 로고
    • Aldehyde generators and foodstuffs containing such generators
    • U.S. patent 4,280,011
    • DeSimmone, R. 1981. Aldehyde generators and foodstuffs containing such generators. U.S. patent 4,280,011.
    • (1981)
    • DeSimmone, R.1
  • 7
    • 2342630757 scopus 로고    scopus 로고
    • Microencapsulation: Industrial appraisal of existing technologies and trends
    • Gouin, S. 2004. Microencapsulation: Industrial appraisal of existing technologies and trends. Trends Food Sci. Technol. 15: 330-347.
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    • Gouin, S.1
  • 8
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    • Focus on flavor delivery tops McCormick agenda. Food Bus. News
    • March 17, p
    • Lawless, R. 2005. Focus on flavor delivery tops McCormick agenda. Food Bus. News, March 17, p.15.
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    • Lawless, R.1
  • 9
    • 33846860411 scopus 로고    scopus 로고
    • Flavored oil-in-vinegar microemulsion concentrates, method for preparing same, and flavored vinegars prepared from same
    • U.S. patent 6,077,559
    • Logan, S. and Porzio, M. 2000. Flavored oil-in-vinegar microemulsion concentrates, method for preparing same, and flavored vinegars prepared from same. U.S. patent 6,077,559.
    • (2000)
    • Logan, S.1    Porzio, M.2
  • 11
    • 0036093227 scopus 로고    scopus 로고
    • Saliva and gastrointestinal function of taste, mastication, swallowing and digestion
    • Pederson, A.M., Bardow, A., Beier Jensen, S., and Nauntofte, B. 2002. Saliva and gastrointestinal function of taste, mastication, swallowing and digestion. Oral Dis. 8: 117-129.
    • (2002) Oral Dis , vol.8 , pp. 117-129
    • Pederson, A.M.1    Bardow, A.2    Beier Jensen, S.3    Nauntofte, B.4
  • 12
    • 0029305623 scopus 로고
    • Encapsulation systems for flavors and colors. Food Technol
    • 495
    • Popplewell, L.M., Black, J.M., Norris, L., and Porzio, M. 1995. Encapsulation systems for flavors and colors. Food Technol. 49(5): 76-78, 80, 82.
    • (1995) , vol.76-78 , Issue.80 , pp. 82
    • Popplewell, L.M.1    Black, J.M.2    Norris, L.3    Porzio, M.4
  • 13
    • 3242727848 scopus 로고    scopus 로고
    • Flavor encapsulation: A convergence of science and art
    • Porzio, M. 2004, Flavor encapsulation: A convergence of science and art. Food Technol. 58(7): 40-47.
    • (2004) Food Technol , vol.58 , Issue.7 , pp. 40-47
    • Porzio, M.1
  • 14
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    • Encapsulation compositions
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    • Porzio, M.1    Popplewell, L.M.2
  • 15
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    • Flavor Encapsulation
    • Am. Chem. Soc, Washington, D.C
    • Risch, S.J. and Reineccius, G.A. 1988. Flavor Encapsulation., ACS Symp. Series 370. Am. Chem. Soc., Washington, D.C.
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    • Risch, S.J.1    Reineccius, G.A.2
  • 16
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    • Roy, G. 1997. Modifying Bitterness. Technomic Publishing, Lancaster, Pa.
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  • 18
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    • Physical approaches for the delivery of active ingredients in foods
    • Ubbink, J. and Kruger, J. 2006. Physical approaches for the delivery of active ingredients in foods. Trends Food Sci. Technol. 17: 224-254.
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  • 19
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.