Heat stability of allyl isothiocyanate and phenyl isothiocyanate complexed with randomly methylated β-cyclodextrin

Food Chemistry

Volumn 131, Issue 4, 2012, Pages 1123-1131

  Neoh, Tze Loon ^a   Yamamoto, Chisho ^b   Ikefuji, Shuichi ^c   Furuta, Takeshi ^c   Yoshii, Hidefumi ^a  

^a KAGAWA UNIVERSITY   (Japan)

^b EHIME UNIVERSITY   (Japan)

^c TOTTORI UNIVERSITY   (Japan)

Author keywords

Heat stability; Isothiocyanates; Paraffin; Randomly methylated cyclodextrin; Thermal analysis

Indexed keywords

ALLYL ISOTHIOCYANATE; APPARENT ACTIVATION ENERGY; CD COMPLEX; COMPENSATION EFFECTS; DISSOCIATION REACTIONS; HEAT STABILITY; INCLUSION COMPLEX; INCLUSION COMPLEXATION; ISOTHIOCYANATES; PHENYL ISOTHIOCYANATE; SOLUBILITY ISOTHERM; UNIMOLECULAR DECAY;

ACTIVATION ANALYSIS; COMPLEXATION; DISSOCIATION; PARAFFIN WAXES; PARAFFINS; SOLID STATE REACTIONS; SPRAY DRYING; STABILIZATION; STOICHIOMETRY; THERMOANALYSIS;

ACTIVATION ENERGY;

ALLYL ISOTHIOCYANATE; BETA CYCLODEXTRIN; PARAFFIN; PHENYL ISOTHIOCYANATE;

ARTICLE; DISSOCIATION; ENERGY; ISOTHERM; KINETICS; PROTEIN METHYLATION; SOLID STATE; SOLUBILITY; SPRAY DRYING; STOICHIOMETRY; THERMAL ANALYSIS; THERMOSTABILITY;

EID: 81855195301     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.09.077     Document Type: Article

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