Complexation with starch for encapsulation and controlled release of menthone and menthol

LWT

Volumn 45, Issue 2, 2012, Pages 277-288

  Ades, Hagar ^a   Kesselman, Ellina ^a   Ungar, Yael ^a   Shimoni, Eyal ^a  

^a TECHNION ISRAEL INSTITUTE OF TECHNOLOGY   (Israel)

Author keywords

Aroma; Controlled release; Stability tests; V amylose

Indexed keywords

ATOMIC FORCE MICROSCOPY; CYCLODEXTRINS; DIFFERENTIAL SCANNING CALORIMETRY; DYNAMIC LIGHT SCATTERING; FLAVOR COMPOUNDS; FOOD STORAGE; ODORS; STARCH;

AMYLOSE CONTENT; AROMA; AROMA RELEASE; AROMA RETENTION; AROMA SUBSTANCES; CONTROLLED RELEASE; STABILITY TESTS; V-AMYLOSE;

MONOTERPENES;

EID: 80054833721     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.08.008     Document Type: Article

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