Flavour-encapsulation and flavour-release performances of a commercial yeast-based delivery system

Food Hydrocolloids

Volumn 21, Issue 5-6, 2007, Pages 953-960

  Dardelle, Gregory ^a   Normand, Valéry ^a   Steenhoudt, Marion ^a   Bouquerand, Pierre Etienne ^a   Chevalier, Marie ^a   Baumgartner, Pauline ^a  

^a Analysis and Perception Department   (Switzerland)

Author keywords

Flavour encapsulation efficiency; Release conditions; Sensory evaluation; Yeast

Indexed keywords

CELL MEMBRANES; CYTOLOGY; EFFICIENCY; ENCAPSULATION; HYDROPHOBICITY; MOLECULES; OILS AND FATS; PHOSPHOLIPIDS;

CELL WALLS; CONDITION; DELIVERY SYSTEMS; ENCAPSULATION EFFICIENCY; FLAVOR ENCAPSULATION EFFICIENCY; FLAVOR ENCAPSULATIONS; FLAVOUR RELEASE; RELEASE CONDITION; RELEASE PERFORMANCE; YEAST CELL;

YEAST;

EID: 33947113795     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2006.12.013     Document Type: Article

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