Encapsulation of thyme (Thymus serpyllum L.) aqueous extract in calcium alginate beads

Journal of the Science of Food and Agriculture

Volumn 92, Issue 3, 2012, Pages 685-696

  Stojanovic, Radoslava ^a   Belscak Cvitanovic, Ana ^b   Manojlovic, Verica ^a   Komes, Drazenka ^b   Nedovic, Viktor ^a   Bugarski, Branko ^a  

^a UNIVERSITY OF BELGRADE   (Serbia)

^b UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

Calcium alginate beads; Electrostatic extrusion; Encapsulation; Polyphenols

Indexed keywords

THYMUS (THYME); THYMUS SERPYLLUM; THYMUS VULGARIS;

ALGINIC ACID; ANTIOXIDANT; FOOD PRESERVATIVE; GEL; GLUCURONIC ACID; HEXURONIC ACID; HYDROGEL; INULIN; MICROSPHERE; PLANT EXTRACT; SUGAR INTAKE;

ANALYSIS; CHEMISTRY; COMPARATIVE STUDY; DIET SUPPLEMENTATION; FOOD HANDLING; FREEZE DRYING; GEL; HEAT; HYDROGEL; INFRARED SPECTROSCOPY; PARTICLE SIZE; SERBIA; SPICE; STATIC ELECTRICITY; SUGAR INTAKE; THYMUS (PLANT);

ALGINATES; ANTIOXIDANTS; DIETARY SUCROSE; DIETARY SUPPLEMENTS; FOOD PRESERVATIVES; FOOD TECHNOLOGY; FOOD, FORTIFIED; FREEZE DRYING; GELS; GLUCURONIC ACID; HEXURONIC ACIDS; HOT TEMPERATURE; HYDROGELS; INULIN; MICROSPHERES; PARTICLE SIZE; PLANT EXTRACTS; SERBIA; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; SPICES; STATIC ELECTRICITY; THYMUS PLANT;

EID: 84855360139     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4632     Document Type: Article

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