Encapsulation in a natural, preformed, multi-component and complex capsule: Yeast cells

Applied Microbiology and Biotechnology

Volumn 97, Issue 15, 2013, Pages 6635-6645

  Pham Hoang, Bao Ngoc ^a   Romero Guido, Cynthia ^a   Phan Thi, Hanh ^a   Waché, Yves ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Antioxidant; Encapsulation; Flavour; Lipids; Pigments; Yeast

Indexed keywords

CARBONLESS PAPERS; HYDROPHOBIC/HYDROPHILIC; NATURAL MATERIALS; PHYSICO-CHEMICAL TREATMENT; PHYSICO-CHEMICALS; PHYSIOLOGICAL STATE; PROTECTIVE STRUCTURES; YEAST DIVERSITIES;

ANTIOXIDANTS; CELLS; CHEMICAL COMPOUNDS; CYTOLOGY; ENCAPSULATION; ENGINEERS; FLAVORS; INDUSTRIAL APPLICATIONS; LIPIDS; LOADING; PIGMENTS;

YEAST;

POLYMER;

COATING; FOOD INDUSTRY; GENETIC ANALYSIS; GENETIC VARIATION; HEALTH CARE; INDUSTRIAL TECHNOLOGY; LIPID; PHYSICOCHEMICAL PROPERTY; TEMPERATURE EFFECT; YEAST;

CELL MEMBRANE; CELL VACUOLE; CELL WALL; ENCAPSULATION; FUNGAL STRUCTURES; HEAT TREATMENT; LACTOBACILLUS PLANTARUM; LIPID MEMBRANE; MICROBIAL DIVERSITY; MICROCAPSULE; NONHUMAN; OSMOTIC PRESSURE; PHYSICAL CHEMISTRY; PLASMOLYSIS; REVIEW; YEAST CELL;

CHEMISTRY, PHARMACEUTICAL; ORGANELLES; YEASTS;

EID: 84880510092     PISSN: 01757598     EISSN: 14320614     Source Type: Journal    
DOI: 10.1007/s00253-013-5044-1     Document Type: Review

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