Influence of temperature and NaCl on the release in aqueous liquid media of aroma compounds encapsulated in edible films

Journal of Food Engineering

Volumn 108, Issue 1, 2012, Pages 30-36

  Fabra, María José ^a   Chambin, Odile ^b   Voilley, Andrée ^b   Gay, Jean Pierre ^c   Debeaufort, Fréderic ^b,c  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b UNIVERSITÉ DE BOURGOGNE   (France)

^c IUT Génie Biologique   (France)

Author keywords

Contact angle; D limonene; Encapsulation; N Hexanal; Release

Indexed keywords

CONTACT ANGLE; ENCAPSULATION; HYDROPHOBICITY; MONOTERPENES; VOLATILE ORGANIC COMPOUNDS;

D-LIMONENE; EFFECT OF TEMPERATURE; HEXANAL; PHYSICOCHEMICAL PROPERTY; RELEASE; SURFACE MICROSTRUCTURES; TEMPERATURE CHANGES; VOLATILE COMPOUNDS;

ODORS;

EID: 84864329452     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.07.035     Document Type: Article

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