Effect of microencapsulation on the reactivity of ascorbic acid, sodium chloride and vanillin during heating

Journal of Food Engineering

Volumn 167, Issue , 2015, Pages 204-209

  Özdemir, Kübra S ^a   Gökmen, Vural ^a  

^a HACETTEPE UNIVERSITY   (Turkey)

Author keywords

Acrylamide hydroxymethylfurfural; Ascorbic acid; Furan; Microencapsulation; Sodium chloride; Vanillin

Indexed keywords

AMIDES; AMINO ACIDS; AROMATIC COMPOUNDS; CHLORINATION; COATINGS; CYCLODEXTRINS; HYDROGELS; MICROENCAPSULATION; ORGANIC ACIDS; ORGANIC POLLUTANTS; POLYSACCHARIDES; SODIUM; SODIUM CHLORIDE; THERMAL PROCESSING (FOODS); WAXES;

BETA-CYCLODEXTRIN; COATING MATERIAL; ENCAPSULATED COMPOUNDS; FOOD COMPOSITIONS; FURAN; FURAN FORMATION; HYDROXYMETHYLFURFURAL; VANILLIN;

ASCORBIC ACID;

EID: 84942296984     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.03.029     Document Type: Article

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