Aroma encapsulation and aroma delivery by oil body suspensions derived from sunflower seeds (Helianthus annus)

European Food Research and Technology

Volumn 232, Issue 5, 2011, Pages 905-910

  Fisk, Ian D ^a   Linforth, Rob S T ^a   Taylor, Andrew J ^a   Gray, David A ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

Emulsion; Encapsulation; Flavour; Lipid; Oil body; Sunflower

Indexed keywords

COMMERCIAL SYSTEMS; DELIVERY SYSTEMS; DISCRETE CELLS; DYNAMIC HEADSPACE; FLAVOUR; FOOD INDUSTRIES; HEADSPACE VOLATILES; HEADSPACES; HELIANTHUS ANNUS; OIL BODIES; POTENTIAL TECHNOLOGIES; STATIC EQUILIBRIUM STATE; SUNFLOWER; SUNFLOWER SEEDS;

EMULSIFICATION; PHOSPHOLIPIDS;

OILSEEDS;

HELIANTHUS; HELIANTHUS ANNUUS;

EID: 79955115272     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-011-1459-z     Document Type: Article

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