Microencapsulation Techniques for Food Flavour

The Chemistry and Biology of Volatiles

Volumn , Issue , 2010, Pages 307-332

  Byun, Youngjae ^a   Kim, Young Teck ^a   Desai, Kashappa Goud ^b   Park, Hyun Jin ^b  

^a CLEMSON UNIVERSITY   (United States)

^b Korea University   (South Korea)

Author keywords

Cyclodextrins (CDs), cyclic oligosaccharides with hydrophilic exterior and hydrophobic central cavity; Extrusion, second largest production method of flavour microcapsules in food and flavour industries; Flow diagram for microencapsulation of flavours by extrusion; Food flavour, significant factor acceptability and quality of food by taste and smell; Microencapsulation of flavours in food industry, soups, beverages, cookies, chewing gums; Microencapsulation techniques for food flavour; Microencapsulation, technology of packaging active materials within another material; Processing cost, main concern in food flavour industry; Spray drying encapsulation, oldest used microencapsulation technique in food industry; Wall materials used in microencapsulation techniques

Indexed keywords

EID: 83655174298     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470669532.ch12     Document Type: Chapter

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