Using water-soluble chitosan for flavour microencapsulation in food industry

Journal of Microencapsulation

Volumn 30, Issue 6, 2013, Pages 571-579

  Estevinho, Berta Maria Abreu Nogueiro ^a   Rocha, Fernando Alberto Nogueira ^a   Santos, Lúcia Maria Da Silveira ^a   Alves, Maria Arminda Costa ^a  

^a UNIVERSITY OF PORTO   (Portugal)

Author keywords

Carboxylation; Flavour; Microcapsule; Microencapsulation; Spray dryer; Water soluble chitosan

Indexed keywords

CHITOSAN; TRIPOLYPHOSPHATE;

ARTICLE; BIOCOMPATIBILITY; BIODEGRADABILITY; FLAVOR; FOOD INDUSTRY; INFRARED SPECTROSCOPY; MICROENCAPSULATION; PARTICLE SIZE; SCANNING ELECTRON MICROSCOPY; SPRAY DRYING; SURFACE PROPERTY; ZETA POTENTIAL;

CHITOSAN; CROSS-LINKING REAGENTS; DRUG COMPOUNDING; FLAVORING AGENTS; FOOD INDUSTRY; PARTICLE SIZE; POLYPHOSPHATES; SOLUBILITY; WATER;

EID: 84878347237     PISSN: 02652048     EISSN: 14645246     Source Type: Journal    
DOI: 10.3109/02652048.2013.764939     Document Type: Article

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