Stabilization of flavour volatiles of basil (Ocimum basilicum L.)

Journal of Food Science and Technology

Volumn 46, Issue 1, 2009, Pages 54-57

  Sulochanamma, G ^a   Ramalakshmi, K ^a   Borse B B ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Basil oil; Encapsulation; Gum acacia; Hydrolyzed starch; Ocimum basilicum; Stability

Indexed keywords

ACETIC ACID; BEVERAGES; CANNING; DISTILLATION; ESSENTIAL OILS; PLATING; STABILIZATION; STARCH;

BASIL OIL; ENCAPSULATION; GUM ACACIA; HYDROLYZED STARCH; OCIMUM BASILICUM; STABILITY;

PACKAGING MATERIALS;

ACACIA; ACACIA SENEGAL; LYCOPERSICON ESCULENTUM; OCIMUM; OCIMUM BASILICUM;

EID: 58449119119     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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