Stability of Cardamom (Elettaria Cardamomum) Essential Oil in Microcapsules Made of Whey Protein Isolate, Guar Gum, and Carrageenan

Journal of Food Science

Volumn 79, Issue 10, 2014, Pages C1939-C1949

  Mehyar, Ghadeer F ^a   Al Isamil, Khalid M ^a   Al Ghizzawi, Hana'a M ^b   Holley, Richard A ^c  

^a UNIVERSITY OF JORDAN   (Jordan)

^b Jordan Institute for Standards and Metrology (JISM)   (Jordan)

^c UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Cardamom; Essential oil; Microencapsulation; Whey protein isolate

Indexed keywords

CARRAGEENAN; EMULSION; GALACTAN; GUAR GUM; MANNAN; MILK PROTEIN; PLANT GUM; VEGETABLE OIL; WHEY PROTEIN;

CHEMISTRY; ELETTARIA; EMULSION; FOOD STORAGE;

CARRAGEENAN; ELETTARIA; EMULSIONS; FOOD STORAGE; GALACTANS; MANNANS; MILK PROTEINS; PLANT GUMS; PLANT OILS;

EID: 84907956139     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12652     Document Type: Article

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