Properties of encapsulated wasabi flavour and its application in canned food

International Journal of Food Science and Technology

Volumn 48, Issue 4, 2013, Pages 749-757

  Ratanasiriwat, Phuthiya ^a   Worawattanamateekul, Wanchai ^a   Klaypradit, Wanwimol ^a  

^a KASETSART UNIVERSITY   (Thailand)

Author keywords

Allyl isothiocyanate; Canned food; Emulsion; Encapsulation; Flavour; Wasabi

Indexed keywords

ALLYL ISOTHIOCYANATE; CANNED FOOD; ENCAPSULATION EFFICIENCY; ITS APPLICATIONS; MODIFIED STARCHES; PHYSICOCHEMICAL PROPERTY; SURFACE APPEARANCE; WASABI;

CANNING; EMULSIFICATION; EMULSIONS; FLAVORS; POLYSACCHARIDES;

ENCAPSULATION;

EUTREMA WASABI; SCOMBRIDAE;

EID: 84874955935     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12023     Document Type: Article

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