Encapsulation of cinnamon and thyme essential oils components (cinnamaldehyde and thymol) in β-cyclodextrin: Effect of interactions with water on complex stability

Journal of Food Engineering

Volumn 99, Issue 1, 2010, Pages 70-75

  Ponce Cevallos, Peggy A ^a   Buera, Maria P ^a   Elizalde, Beatriz E ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

Cyclodextrin; Cinnamaldehyde; Inclusion complexes; Thymol; Water sorption properties

Indexed keywords

AQUEOUS MEDIA; CD COMPLEX; CINNAMALDEHYDE; COMPLEX STABILITY; ENCAPSULATED COMPOUNDS; GUEST MOLECULES; INCLUSION COMPLEX; LOW WATER; MELTING ENTHALPY; RELATIVE HUMIDITIES; SORBED WATER; THYMOL; WATER MOLECULE; WATER SORPTION; WATER SORPTION ISOTHERMS;

ADSORPTION ISOTHERMS; ALDEHYDES; ATMOSPHERIC HUMIDITY; COMPLEXATION; DATA STORAGE EQUIPMENT; DIFFERENTIAL SCANNING CALORIMETRY; DYES; ESSENTIAL OILS; MOLECULES; PHENOLS; SORPTION;

RHODIUM COMPOUNDS;

CINNAMOMUM VERUM; THYMUS VULGARIS;

EID: 77949490724     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.01.039     Document Type: Article

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