Promising applications of cyclodextrins in food: Improvement of essential oils retention, controlled release and antiradical activity

Carbohydrate Polymers

Volumn 131, Issue , 2015, Pages 264-272

  Kfoury, Miriana ^a,b   Auezova, Lizette ^a   Greige Gerges, Hélène ^a   Fourmentin, Sophie ^b  

^a LEBANESE UNIVERSITY   (Lebanon)

^b UNIVERSITÉ DU LITTORAL CÔTE D OPALE   (France)

Author keywords

ABTS^{+< sup> scavenging; Cyclodextrins; Essential oils; Food packaging; Formation constant; Retention}

Indexed keywords

BINS; CYCLODEXTRINS; ESSENTIAL OILS; FOOD PRESERVATIVES; GAS CHROMATOGRAPHY; PACKAGING MACHINES;

ACTIVE PACKAGING SYSTEMS; ANTIRADICAL ACTIVITIES; CONTROLLED RELEASE SYSTEMS; FOOD PACKAGING; FORMATION CONSTANTS; MULTIPLE HEADSPACE EXTRACTION; RADICAL SCAVENGING ACTIVITY; RETENTION;

OILS AND FATS;

CYCLODEXTRIN; DELAYED RELEASE FORMULATION; ESSENTIAL OIL; FREE RADICAL; SCAVENGER;

CHEMISTRY; DELAYED RELEASE FORMULATION; FOOD PACKAGING; KINETICS; SAVORY; VOLATILIZATION;

CYCLODEXTRINS; DELAYED-ACTION PREPARATIONS; FOOD PACKAGING; FREE RADICAL SCAVENGERS; FREE RADICALS; KINETICS; OILS, VOLATILE; SATUREJA; VOLATILIZATION;

EID: 84935026770     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2015.06.014     Document Type: Article

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