Studies on the role of gelatin as a cryo- and lyo-protectant in the stability of capsicum oleoresin nanocapsules in gelatin matrix

Journal of Food Engineering

Volumn 105, Issue 2, 2011, Pages 320-331

  Bejrapha, Piyawan ^a   Surassmo, Suvimol ^a   Choi, Mi Jung ^b   Nakagawa, Kyuya ^c   Min, Sang Gi ^a  

^a Konkuk University   (South Korea)

^b Kyonggi University   (South Korea)

^c UNIVERSITY OF HYOGO   (Japan)

Author keywords

Cryo lyoprotectant; Emulsion diffusion method; Freeze drying; Freezing rate; Nanocapsules

Indexed keywords

BEFORE AND AFTER; CAPSICUM OLEORESIN; CARRAGEENANS; COOLING TEMPERATURE; CRYO/LYOPROTECTANT; CRYOPROTECTANTS; DIFFUSION METHOD; FREEZE-DRYING; FREEZE-THAWING; FREEZING PROCESS; FREEZING RATE; FREEZING TEMPERATURES; GELATIN MATRIX; LYOPROTECTANTS; MICROFLUIDIZATION; R VALUE;

DIFFUSION; DRYING; EMULSIFICATION; FREEZING; LOW TEMPERATURE DRYING; RESINS; THAWING;

NANOCAPSULES;

CAPSICUM; CAPSICUM OLEORESIN;

EID: 79954417296     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.02.042     Document Type: Article

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