Comparison of spray drying and refractance window™ drying technologies for the encapsulation of orange oil

Recent Advances in Food and Flavor Chemistry: Food Flavor and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods

Volumn , Issue , 2010, Pages 246-254

  Cadwallader, Keith R ^a   Moore, Joshua J ^b   Zhang, Zhitian ^a   Schmidt, Shelly J ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^b Solae LLC   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84899818941     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: None     Document Type: Conference Paper

References (7)

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5. S.J. Risch and G.A. Reineccius,'Spray-Dried Orange Oil' in Flavor Encapsulation, eds., S. Risch, G. Reineccius, ACS Symposium Series, American Chemical Society, Washington, DC, 1988, Vol 370, pp. 1-6.
6. D. Paetznick and G. Reineccius, 'Shelf-Life and Flavor Release of Coacervated Orange Oil' in Micro/Nanoencapsulation of Active Food Ingredients, ACS Symposium Series, American Chemical Society, Washington, DC, 2009, Vol 1007, Chapter 18, pp. 272-286.
7. D.M.Bohn, K.R. Cadwallader and S.J. Schmidt, J. Food Sci., 2005, 70(2), El09.