An industry perspective on the advantages and disadvantages of different flavor delivery systems

Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals

Volumn , Issue , 2012, Pages 453-487

  Bouquerand, P E ^a   Dardelle, G ^a   Erni, P ^a   Normand, V ^b  

^a Analysis and Perception Department   (Switzerland)

^b Firmenich Inc   (United States)

Author keywords

Barrier properties; Complex coacervation; Emulsions; Flavor delivery systems; Liquid interface; Molecular weight distribution; Spray drying

Indexed keywords

EID: 84885436465     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-85709-124-6.50015-9     Document Type: Chapter

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