Olive oil and lemon salad dressing microencapsulated by freeze-drying

LWT

Volumn 50, Issue 2, 2013, Pages 569-574

  Silva, Kelly A ^a   Coelho, Maria Alice Z ^a   Calado, Verônica M A ^a   Rocha LeAão, Maria H M ^a  

^a FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

Arabic gum; Food emulsion; Lemon juice; Maltodextrin; Olive oil

Indexed keywords

AMORPHOUS MATERIALS; CITRUS FRUITS; DIFFERENTIAL SCANNING CALORIMETRY; EMULSIFICATION; GLASS TRANSITION; LOW TEMPERATURE DRYING; MICROENCAPSULATION; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; POLYSACCHARIDES; SCANNING ELECTRON MICROSCOPY; SURFACE ANALYSIS; X RAY DIFFRACTION;

ARABIC GUMS; AVERAGE VALUES; CARBOXYMETHYL CELLULOSE; FOOD EMULSIONS; LEMON JUICE; MALTODEXTRINS; OIL ENCAPSULATION; SALAD DRESSINGS;

OLIVE OIL;

ACACIA SENEGAL; CITRUS LIMON;

EID: 84867885076     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.08.005     Document Type: Article

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