Formation of rice flavor powder with α-cyclodextrin by spray drying

European Food Research and Technology

Volumn 229, Issue 2, 2009, Pages 239-245

  Kawakami, Koji ^a   Fujita, Akiko ^a   Mikami, Takashi ^a   Yoshii, Hidefumi ^b   Paramita, Vita ^b   Neoh, Tze Loon ^b   Furuta, Takeshi ^b  

^a Satake Corporation   (Japan)

^b TOTTORI UNIVERSITY   (Japan)

Author keywords

Cyclodextrin; Encapsulation; Highly branched cyclic dextrin (HBCD); Release; Rice flavor

Indexed keywords

DRYING CONDITION; FLAVOR COMPOUND; FLAVOR OIL; FLAVOR RETENTION; HIGHLY BRANCHED CYCLIC DEXTRIN (HBCD); HIGHLY BRANCHED CYCLIC DEXTRINS; RELEASE; RICE FLAVOR; SPRAY-DRIED POWDERS; WALL MATERIALS;

BINARY MIXTURES; CURING; DATA STORAGE EQUIPMENT; DEWATERING; POWDERS; SPRAY DRYING;

GRAIN (AGRICULTURAL PRODUCT);

EID: 67649114177     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-009-1043-y     Document Type: Article

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