Orange terpenes, carvacrol and α-tocopherol encapsulated in maltodextrin and sucrose matrices via batch mixing

Journal of Food Engineering

Volumn 135, Issue , 2014, Pages 44-52

  Tackenberg, Markus W ^a,b   Marmann, Andreas ^b   Thommes, Markus ^b   Schuchmann, Heike P ^a   Kleinebudde, Peter ^b  

^a KARLSRUHE INSTITUTE OF TECHNOLOGY   (Germany)

^b HEINRICH HEINE UNIVERSITY   (Germany)

Author keywords

Batch mixing process; Encapsulation; Flavour; Maltodextrin; Sucrose; Tocopherol

Indexed keywords

CITRUS FRUITS; ENCAPSULATION; FLAVORS; MIXING; POLYSACCHARIDES; SUGAR (SUCROSE); TERPENES; VAPORS;

ACTIVE INGREDIENTS; BATCH MIXING PROCESS; COOLING CONDITIONS; EXTRUSION PROCESS; LIPOPHILIC LIQUID; MALTODEXTRINS; SOLID-STATE PROPERTIES; TOCOPHEROL;

ESSENTIAL OILS;

EID: 84898663729     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.03.010     Document Type: Article

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