Optimisation of microencapsulation of turmeric extract for masking flavour

Food Chemistry

Volumn 194, Issue , 2016, Pages 695-704

  Laokuldilok, Natcha ^a   Thakeow, Prodpran ^a   Kopermsub, Phikunthong ^b   Utama Ang, Niramon ^a  

^a CHIANG MAI UNIVERSITY   (Thailand)

^b NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

Author keywords

Headspace GC MS; HPLC; Microencapsulation; Optimisation; Turmeric extract

Indexed keywords

FOOD PRODUCTS; MICROENCAPSULATION; MOISTURE; MOISTURE DETERMINATION;

EFFECT OF ENCAPSULATION; ENCAPSULATION EFFICIENCY; HEADSPACE GC-MS; HPLC; OPTIMISATIONS; PHYSICOCHEMICAL PROPERTY; RESPONSE SURFACE METHODOLOGY; TURMERIC EXTRACT;

EXTRACTION;

2 METHYL 4 VINYLGUAIACOL; BETA CYCLODEXTRIN; TURMERIC; TURMERONE; UNCLASSIFIED DRUG; PLANT EXTRACT; TURMERIC EXTRACT;

ARTICLE; BROWN RICE FLOUR; ENCAPSULATION; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; MICROCAPSULE; MICROENCAPSULATION; MOISTURE; MORPHOLOGICAL TRAIT; ODOR; PHYSICAL CHEMISTRY; POWDER; PRODUCT RECOVERY; RESPONSE SURFACE METHOD; RICE FLOUR; SENSORY ANALYSIS; SPRAY DRYING; WETTABILITY; ANALYSIS; CHEMISTRY; CURCUMA; DRUG FORMULATION; MASS FRAGMENTOGRAPHY; PROCEDURES;

CURCUMA LONGA;

CURCUMA; DRUG COMPOUNDING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; ODORS; PLANT EXTRACTS;

EID: 84940055376     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.07.150     Document Type: Article

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