New Insights in the Use of Trehalose and Modified Starches for the Encapsulation of Orange Essential Oil

Food and Bioprocess Technology

Volumn 7, Issue 6, 2014, Pages 1745-1755

  Sosa, Natalia ^a   Zamora, María C ^b   van Baren, Catalina ^a   Schebor, Carolina ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b PONTIFICIA UNIVERSIDAD CATÓLICA ARGENTINA   (Argentina)

Author keywords

Emulsifiers; Encapsulation; Glass transition temperature; Orange essential oil; Spray drying; Trehalose

Indexed keywords

CITRUS FRUITS; ENCAPSULATION; GLASS; GLASS TRANSITION; MONOTERPENES; ODORS; PHYSICAL PROPERTIES; POWDERS; STARCH; WATER QUALITY;

CHROMATOGRAPHY-MASS SPECTROMETRY; EMULSIFIERS; MODIFIED STARCHES; PHYSICAL CHARACTERISTICS; PHYSICAL STABILITY; SENSORY EVALUATION; TREHALOSE; VOLATILE COMPONENTS;

ESSENTIAL OILS;

EID: 84899985669     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-013-1174-9     Document Type: Article

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