Effect of Drying Process and Wall Material on the Properties of Encapsulated Cardamom Oil

Food Biophysics

Volumn 6, Issue 1, 2011, Pages 68-76

  Najafi, Masoud Najaf ^a   Kadkhodaee, Rassoul ^b   Mortazavi, Seyed Ali ^a  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

^b RESEARCH INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY RIFST   (Iran)

Author keywords

Cardamom oil; Flavor retention; Freeze drying; Spray drying

Indexed keywords

CARDAMOM OIL; COATING MATERIAL; DRYING METHODS; DRYING PROCESS; FLAVOR RETENTION; FREEZE DRYING; MICROCAPSULES; MICROSCOPIC OBSERVATIONS; MODIFIED STARCHES; MORPHOLOGICAL CHARACTERISTIC; OIL CONTENTS; OIL RETENTION; POWDER PARTICLES; SHELF STABILITY; SKIM MILK POWDER; SPRAY-DRIED POWDERS; WALL MATERIALS;

DRYING; SPRAY DRYING;

CURING;

ELETTARIA CARDAMOMUM;

EID: 79651473772     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-010-9176-x     Document Type: Article

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