Synthesis of chitosan-cyclodextrin adducts and evaluation of their bitter-masking properties

Flavour and Fragrance Journal

Volumn 19, Issue 5, 2004, Pages 394-400

  Binello, Arianna ^a   Cravotto, Giancarlo ^a   Nano, Gian Mario ^a   Spagliardi, Paola ^a  

^a UNIVERSITY OF TURIN   (Italy)

Author keywords

Bitter masking; Bitter taste; Cyclodextrin; Cyclodextrin chitosan adduct; Synthesis

Indexed keywords

DRUG PRODUCTS; FOOD PROCESSING; FRAGRANCES; MACROMOLECULES; SYNTHESIS (CHEMICAL);

CAFFEINE; FOOD INDUSTRY; NATURAL EXTRACTS; TASTE MODIFIERS;

FLAVORS;

BETA CYCLODEXTRIN DERIVATIVE; BRIDGED COMPOUND; CAFFEINE; CHITOSAN DERIVATIVE; CYCLODEXTRIN DERIVATIVE; GAMMA CYCLODEXTRIN DERIVATIVE;

ALOE; ARTICHOKE; ARTICLE; ATTENUATION; BITTER TASTE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; GENTIAN; MACROMOLECULE; MASKING; PLANT LEAF; STATISTICAL SIGNIFICANCE; SYNTHESIS;

ALOE; CYNARA SCOLYMUS; GENTIANA;

EID: 4544313429     PISSN: 08825734     EISSN: None     Source Type: Journal    
DOI: 10.1002/ffj.1434     Document Type: Article

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