Stability Characterization and Sensory Testing in Food Products Containing Microencapsulants

Microencapsulation in the Food Industry: A Practical Implementation Guide

Volumn , Issue , 2014, Pages 367-381

  Lee, YoungSoo ^a   Lee, Soo Yeun ^a   Donovan, Joseph D ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

food; microencapsulation; processing; sensory; stability

Indexed keywords

EID: 84985924204     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-404568-2.00028-5     Document Type: Chapter

References (144)

1. B.W. Ache and A. Zhainazarov (1995) Dual second-messenger pathways in olfactory transduction. Curr. Opin. Neurobiol. 5 461-466.
2. S. Anandaraman and G.A. Reineccius (1980) Microencapsulation of flavor. Food Flavourings Ingredients Packag. Process. 9 14.
3. E. Ananta, S. Birkeland, B. Corcoran, G. Fitzgerald, S. Hinz, A. Klijn, et al. (2004) Processing effects on the nutritional advancement of probiotics and prebiotics. Microb. Ecol. Health Dis. 16 113-124.
4. E. Ananta, M. Volkert and D. Knorr (2005) Cellular injuries and storage stability of spray-dried Lactobacillus rhamnosus GG. Int. Dairy J. 15 399-409.
5. S. Andersen (1995) Microencapsulated omega-3 fatty acids from marine sources. Lipid Technol. 7 81-85.
6. Anonymous (1975) Minutes of Division Business Meeting Chicago, IL: Institute of Food Technologists—Sensory Evaluation Division. IFT
7. ASTM Committee E-18 on Sensory Evaluation of Materials and Products (1981) Guidelines for the selection and training of sensory panel members. J.B. Wheeler, H.M. Hoersch, H.P. Mahy, A.S. Kleinberg (Eds) ASTM STP 758 West Conshohocken, PA: American Society for Testing and Materials 52 pp
8. ASTM Committee E-18 on Sensory Evaluation of Materials and Products (1992) Manual on descriptive analysis testing for sensory evaluation. R.C. Hootman (Eds) Volume 13 of ASTM Manual Series West Conshohocken, PA: American Society for Testing and Materials 115 pp
9. ASTM Committee E-18 on Sensory Evaluation of Materials and Products (1996) Sensory testing methods. E. Chambers, M.B. Wolf (Eds) American Society for Testing and Materials second ed. West Conshohocken, PA: American Society for Testing and Materials 115.
10. R. Axel (2006) The molecular logic of smell. Sci. Am. 16 68-75.
11. M.I.M.J. Barbosa, C.D. Borsarelli and A.Z. Mercadante (2005) Light stability of spray-dried bixin encapsulated with different edible polysaccharide preparations. Food Res. Int. 38 989-994.
12. T. Bech-Larsen and K.G. Grunert (2003) The perceived healthiness of functional foods: a conjoint study of Danish, Finnish and American consumers’ perception of functional foods. Appetite 40 9-14.
13. J.R. Boccio, M.B. Zubillaga, R.A. Caro, C.A. Gotelli, M.J. Gotelli and R. Weil (1996) Bioavailability and stability of microencapsulated ferrous sulfate in fluid milk: studies in mice. J. Nutr. Sci. Vitaminol. 42 233-239.
14. J.R. Boccio, M.B. Zubillaga, R.A. Caro, C.A. Gotelli, M.J. Gotelli and R. Weill (1997) A new procedure to fortify fluid milk and dairy products with high-bioavailable ferrous sulfate. Nutr. Rev. 55 240-246.
15. F. Bruni and C.A. Leopold (1991) Glass transitions in soybean seed. Plant Physiol. 96 660-663.
16. C.P. Champagne and P. Fustier (2007) Microencapsulation for the improved delivery of bioactive compounds into foods. Curr. Opin. Biotechnol. 18 184-190.
17. J. Chandrashekar, M.A. Hoon, N.J.P. Ryba and C.S. Zuker (2006) The receptors and cells for mammalian taste. Nature 444 288-294.
18. Y.I. Chang, J. Scire and B. Jacobs (1988) Effect of particle size and microstructure properties on encapsulated orange oil. S.J. Risch, G.A. Reineccius (Eds) Flavor Encapsulation Washington, DC: American Chemical Society pp. 87–102
19. K. Chira, G. Schmauch, C. Saucier, S. Fabre and P.L. Teissedre (2009) Grape variety effect on proanthocyanidin composition and sensory perception of skin and seed tannin extracts from Bordeaux wine grapes (Cabernet Sauvignon and Merlot) for two consecutive vintages. J. Agric. Food Chem. 57 545-553.
20. C.M. Christensen (1984) Food texture perception. C.O. Chichester (Eds) Advances in Food Research Orlando, FL: Academic Press, Inc. pp. 159–199
21. G.V. Civille and A.S. Szczesniak (1973) Guidelines to training a texture profile panel. J. Texture Stud. 4 204-223.
22. F.M. Clydesdale and E.M. Ahmed (1978) Colorimetry—methodology and applications. CRC Crit. Rev. Food Sci. Nutr. 10 243-301.
23. L.R. Cook (1972) Chocolate Production and Use New York: Books for Industry 210 pp
24. B.M. Corcoran, R.P. Ross, G.F. Fitzgerald and C. Stanton (2004) Comparative survival of probiotic Lactobacilli spray-dried in the presence of prebiotic substances. J. Appl. Microbiol. 96 1024-1039.
25. J.H. Crowe, J.F. Carpenter and L.M. Crowe (1998) The role of vitrification in anhydrobiotics. Ann. Rev. Physiol. 60 73-103.
26. G. Davidov-Pardo, I. Arozarena and M.R. Marín-Arroyo (2011) Stability of polyphenolic extracts from grape seeds after thermal treatments. Eur. Food Res. Technol. 232 211-220.
27. G. Davidov-Pardo, M. Moreno, I. Arozarena, M.R. Marín-Arroyo, R.N. Bleibaum and C.M. Bruhn (2012) Sensory and consumer perception of the addition of grape seed extracts in cookies. J. Food Sci. 77 S430-S438.
28. L.C. de Conto, R.S. Porto Oliveira, L.G. Pereira Martin, Y.K. Chang and C.J. Steel (2012) Effects of the addition of microencapsulated omega-3 and rosemary extract on the technological and sensory quality of white pan bread. LWT—Food Sci. Technol. 45 103-109.
29. J. Delwiche (2004) The impact of perceptual interactions on perceived flavor. Food Qual. Prefer. 15 137-146.
30. K.G.H. Desai and H. Jin Park (2005) Recent developments in microencapsulation of food ingredients. Drying Technol. 23 1361-1394.
31. W.K. Ding and N.P. Shah (2009) Effect of various encapsulating materials on the stability of probiotic bacteria. J. Food Sci. 74 M100-M107.
32. M.C. Dobarganes and J. Velasco (2002) Analysis of lipid hydroperoxides. Eur. J. Lipid Sci. Technol. 104 420-428.
33. W.F. Dove (1946) Developing food acceptance research. Science 103 187-190.
34. C.N. DuBose, A.V. Cardello and O. Maller (1980) Effects of colorants and flavorants on identification, perceived flavor intensity, and hedonic quality of fruit-flavored beverages and cake. J. Food Sci. 45 1393-1399.
35. L. Engelen, R.A. de Wijk, A. van der Bilt, J.F. Prinz, A.M. Janssen and F. Bosman (2005) Relating particles and texture perception. Physiol. Behav. 86 111-117.
36. Evans, K.A., Wills, K.J., Emery, A.R., 1991. Alumina hydrate-containing toothpaste. Patent 5039514.
37. P. Fäldt and B. Bergenståhl (1996) Spray-dried whey protein/lactose/soybean oil emulsions. 1. Surface composition and particle structure. Food Hydrocoll. 10 421-429.
38. P. Fäldt, B. Bergenståhl and G. Carlsson (1993) The surface coverage of fat on food powders analyzed by ESCA (electron spectroscopy for chemical analysis). Food Struct. 12 225-234.
39. FAO/WHO Experts’ Report, 2001. Health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria. Paper 85. Cordoba, Argentina, 1--4 October.
40. A.J. Fontana (2007) Measurement of water activity, moisture sorption isotherms, and moisture content of foods. G.V. Barbosa-Canovas, A.J. Fontana, S.J. Schmidt, T.P. Labuza (Eds) Ames, Iowa: Water Activity in Foods: Fundamentals and Applications. Blackwell Publishing pp. 155–172
41. A.J. Fontana and C.S. Campbell (2004) Water activity. L.M.L. Nollet (Eds) Handbook of Food Analysis New York, New York: CRC Press pp. 35–54
42. D. Foster (1954) Purpose and scope of the conference. D.R. Peryam, F.J. Pilgrim, M.S. Patterson (Eds) Food Acceptance Testing Methodology Chicago, IL: Palmer House 1-4.
43. F.J. Francis (1995) Quality as influenced by color. Food Qual. Prefer. 6 149-155.
44. C.B. Fritzen-Freire, E.S. Prudencio, R.D.M.C. Amboni, S.S. Pinto, A.N. Negrao-Murkami and F.S. Murakami (2012) Microencapsulation of Bifidobacteria by spray drying in the presence of probiotics. Food Res. Int. 45 306-312.
45. M.V. Galmarini, M.C. Zamora, R. Baby, J. Chirife and V. Mesina (2008) Aromatic profiles of spray-dried encapsulated orange flavours: influence of matrix composition on the aroma retention evaluated by sensory analysis and electronic nose techniques. Int. J. Food Sci. Technol. 43 1569-1576.
46. GEA Niro, 2005. Surface free fat of powder. GEA Niro analytical method A 10 a. Retrieved August 22, 2012, from: .
47. A. Gharsallaoui, G. Roudaut, O. Chambin, A. Voilley and R. Saurel (2007) Applications of spray drying in microencapsulation of food ingredients: an overview. Food Res. Int. 40 1107-1121.
48. A. Gharsallaoui, R. Saurel, O. Chambin and A. Voilley (2012) Pea (Pisum sativum, L.) protein isolate stabilized emulsions: a novel system for microencapsulation of lipophilic ingredients by spray drying. Food Bioprocess. Technol. 5 2211-2221.
49. B.F. Gibbs, S. Kermasha, A. Inteaz and C.N. Mulligan (1999) Encapsulation in the food industry: a review. Int. J. Food Sci. Nutr. 50 213-224.
50. K. Goderska and Z. Czarnecki (2008) Influence of microencapsulation and spray drying on the viability of Lactobacillus and Bifidobacterium strains. Pol. J. Microbiol. 57 135-140.
51. J.I. Gray (1978) Measurement of lipid oxidation: a review. J. Am. Oil Chem. Soc. 55 539-546.
52. R. Guillén-Sans and M. Guzmán-Chozas (1998) The thiobarbituric acid (TBA) reaction in foods: a review. Crit. Rev. Food Sci. Nutr. 38 315-350.
53. N. Hardas, S. Danviriyakul, J.L. Foley, W.W. Nawar and P. Chinachoti (2000) Accelerated stability studies of microencapsulated anhydrous milk fat. LWT—Food Sci. Technol. 33 506-513.
54. C.J. Hinton (1970) Particle fineness in chocolate and its measurement (1958). C.D. Pratt, E. de Vadetzsky, K.E. Landwill, K.E. McCloskey, H.W. Schuemann (Eds) Twenty Years of Confectionary and Chocolate Progress. Selections Westport, CT: AVI Publishing Co. 111.
55. S.A. Hogan, B.F. McNamee, E.D. O’Riordan and M. O’Sullivan (2001) Emulsification and microencapsulation properties of sodium caseinate/carbohydrate blends. Int. Dairy J. 11 137-144.
56. S.A. Hogan, E.D. O’Riordan and M. O’Sullivan (2003) Microencapsulation and oxidative stability of spray-dried fish oil emulsions. J. Microencapsul. 20 675-688.
57. A. Homayouni, A. Azizi, M.R. Ehsani, M.S. Yarmand and S.H. Razavi (2008) Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream. Food Chem. 111 50-55.
58. S. Horton and J. Ross (2003) The economics of iron deficiency. Food Policy 28 51-75.
59. E. Imai, K. Hatae and A. Shimada (1995) Oral perception of grittiness: effect of particle size and concentration of the dispersed particles and the dispersion medium. J. Texture Stud. 26 561-576.
60. E. Imai, Y. Shimichi, I. Maruyama, A. Inoue, S. Ogawa, K. Hatae, et al. (1997) Perception of grittiness in an oil-in-water emulsion. J. Texture Stud. 28 257-272.
61. ISO, International Standard ISO 5492 and British Standard BS 5098:1992, 1992. Glossary of Terms Relating to Sensory Analysis. ISO.
62. K.S. Jackson and K. Lee (1991) Microencapsulation and the food industry. LWT—Food Sci. Technol. 24 289-297.
63. C. Judson King (1995) Spray drying: retention of volatile compounds revisited. Drying Technol. 13 1221-1240.
64. K. Kailasapathy (2006) Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt. LWT—Food Sci. Technol. 39 1221-1227.
65. K. Kailasapathy and J. Chin (2000) Survival and therapeutic potential of probiotic organisms with reference to Lactobacillus acidiophilus and Bifidobacterium spp. Immunol. Cell Biol. 78 80-88.
66. D. Kilcast and S. Clegg (2002) Sensory perception of creaminess and its relationship with food structure. Food Qual. Prefer. 13 609-623.
67. D. Kilcast and U. Leatherhead Food International (2004) Measuring consumer perceptions of texture: an overview. D. Kilcast (Eds) Texture in Food: Volume 2: Solid Foods Boca Raton, FL: CRC Press 3-32.
68. E.H. Kim, X.D. Chen and D. Pearce (2002) Surface characterization of four industrial spray-dried dairy powders in relation to chemical composition, structure and wetting property. Colloids Surf. B 26 197.
69. E.H. Kim, X.D. Chen and D. Pearce (2005) Melting characteristics of fat present on the surface of industrial spray-dried dairy powders. Colloids Surf. B 42 1-8.
70. E.H. Kim, X.D. Chen and D. Pearce (2005) Effect of surface composition on the flowability of industrial spray-dried dairy powders. Colloids Surf. B 46 182-187.
71. E.H. Kim, X.D. Chen and D. Pearce (2009) Surface composition of industrial spray-dried milk powders. 1. Development of surface composition during manufacture. J. Food Eng. 94 163-168.
72. A.H. King (1995) Encapsulation of food ingredients. A review of available technology, focusing on hydrocolloids. S.J. Risch, G.A. Reineccius (Eds) Encapsulation and Controlled Release of Food Ingredients Washington, DC: American Chemical Society 26-39.
73. C.J. Kirby, C.J. Whittle, N. Rigby, D.T. Coxon and B.A. Law (1991) Stabilization of ascorbic acid by microencapsulation in liposomes. Int. J. Food Sci. Technol. 26 437-449.
74. W. Kolanowski, F. Swiderski and S. Berger (1999) Possibilities of fish oil application for food products enrichment with omega-3 PUFA. Int. J. Food Sci. Nutr. 50 39-49.
75. H.T. Lawless and H. Heymann (1999) Color and Appearance, Sensory Evaluation of Food Gaithersburg, MD: Aspen Publishers, Inc. pp. 406–428
76. H.T. Lawless and H. Heymann (1999) Introduction and overview. R. Bloom (Eds) Sensory Evaluation of Food Gaithersburg, MD: Aspen Publishers, Inc. 1-27.
77. M.T. Lee and B.H. Chen (2002) Stability of lycopene during heating and illumination in a model system. Food Chem. 78 425-432.
78. W.-C. Lian, H.-C. Hsiao and C.-C. Chou (2002) Survival of bifidobacteria after spray-drying. Int. J. Food Microbiol. 74 79-86.
79. B. Lindemann (2001) Receptors and transduction in taste. Nature 413 219-225.
80. A. Lourens-Hattingh and B.C. Viljoen (2001) Yogurt as probiotic carrier food. Int. Dairy J. 11 1-17.
81. K. Masters (1985) Analytical methods and properties of dried dairy products. R. Hansen (Eds) Evaporation, Membrane Filtration and Spray-drying in Milk Powder and Cheese Production Vanløse, Denmark: North European Dairy Journal pp. 393–403
82. M. Meilgaard, G.V. Civille and B.T. Carr (1999) Sensory attributes and the way we perceive them. L. Franco, C. Andreasen (Eds) Sensory Evaluation Techniques Boca Raton, FL: CRC Press, LLC 7-21.
83. B.W. Minifie (1989) Chocolate manufacture. R. Bloom (Eds) Choholate, Cocoa, and Confectionary: Science and Technology Gaithersburg, MD: Aspen Publishers, Inc. 135.
84. M.A. Montenegro, O. Rios Ade, A.Z. Mercadante, M. Nazareno and C.D. Borsarelli (2004) Model studies on the photosensitized isomerization of bixin. J. Agric. Food Chem. 52 367-373.
85. D.L. Moreau and M. Rosenberg (1996) Oxidative stability of anhydrous milkfat microencapsulated in whey proteins. J. Food Sci. 61 39-43.
86. C. Morris (1967) Human Testing and the Court Room. Use of Human Subjects in Safety Evaluation of Food Chemicals. Publication 1491 Washington, DC: National Academy of Sciences, National Research Council pp. 144–146
87. H.R. Moskowitz and B. Kreiger (1993) What sensory characteristics drive product quality? An assessment of individual differences. J. Sens. Stud. 8 271-282.
88. H.R. Moskowitz and B. Krieger (1995) The contribution of sensory liking to overall liking: an analysis of six food categories. Food Qual. Prefer. 6 83-90.
89. Munsell, A.H., 1905. A new classification of color. Trans. New Engl. Cotton Manufacturers Assoc. Trans. No. 78.
90. P. Muthukumarasamy and R.A. Holley (2006) Microbiological and sensory quality of dry fermented sausages containing alginate-microencapsulated Lactobacillus reuteri. Int. J. Food Microbiol. 111 164-169.
91. A.S. Naidu, W.R. Bidlack and R.A. Clemens (1999) Probiotic spectra of lactic acid bacteria (LAB). Crit. Rev. Food Sci. Nutr. 39 13-126.
92. P. Nef (1998) How we smell: the molecular and cellular bases of olfaction. Physiology 13 1-5.
93. P. O’Hagan, K. Hasapidis and A. Coder (2005) Particle size analysis of food powders. C. Onwulata (Eds) Encapsulated and Powdered Foods Boca Raton, FL: Taylor & Francis Group pp. 215–245
94. H. Peleg, K. Gacon, P. Schlich and A.C. Noble (1999) Bitterness and astringency of flavan-3-ol monomers, dimers and trimers. J. Sci. Food Agric. 79 1123-1128.
95. A. Picot and C. Lacroix (2003) Production of multiphase water-insoluble microcapsules for cell microencapsulation using an emulsification/spray-drying technology. J. Food Sci. 68 2693-2700.
96. A. Picot and C. Lacroix (2004) Encapsulation of bifidobacteria in whey protein-based microcapsules and survival in simulated gastrointestinal conditions and in yogurt. Int. Dairy J. 14 505-515.
97. D.S. Reid and O.R. Fennema (2007) Water and ice. S. Damodaran, K.L. Parkin, O.R. Fennema (Eds) Fennema’s Food Chemistry Boca Raton, FL: CRC Press pp. 17–82
98. D.S. Reid, R.P. Ruiz, P. Chinachoti and P.H. Krygsman (2001) Gravimetric measurements of water. R.E. Wrolstad (Eds) Current Protocols in Food Analytical Chemistry New York, New York: John Wiley & Sons, Inc. A1.1.1.
99. G.A. Reineccius (1988) Spray-drying of food flavors. S.J. Risch, G.A. Reineccius (Eds) Flavor Encapsulation Washington, DC: American Chemical Society 55-66.
100. G.A. Reineccius (1999) Flavor maunfacturing part II flavor encapsulation. G.A. Reineccius (Eds) Source Book of Flavors Gaithersburg, MD: Aspen Publishers, Inc. 605-623.
101. G.A. Reineccius (2004) The spray drying of food flavors. Drying Technol. 22 1289-1324.
102. G.A. Reineccius and W.E. Bangs (1985) Spray drying of food flavors. III. Optimum infeed concentrations for the retention of artificial flavors. Perfum. Flavorist 10 27-29.
103. M.N. Riaz, M. Asif and R. Ali (2009) Stability of vitamins during extrusion. Crit. Rev. Food Sci. Nutr. 49 361-368.
104. S. Rokka and P. Rantamäki (2010) Protecting probiotic bacteria by microencapsulation: challenges for industrial applications. Eur. Food Res. Technol. 231 1-12.
105. S.D. Roper (2012) Chapter 39—Gustatory and olfactory sensory transduction. N. Sperelakis (Eds) Cell Physiology Source Book fourth ed. San Diego: Academic Press 681-697.
106. M. Rosenberg and T. Sheu (1996) Microencapsulation of volatiles by spray-drying in whey protein-based wall systems. Int. Dairy J. 6 273-284.
107. M. Rosenberg, I.J. Kopelman and Y. Talmon (1985) A scanning electron microscopy study of microencapsulation. J. Food Sci. 50 139-144.
108. L. Sanguansri and M.A Augustin (2010) Microencapsulation in functional food product development. J. Smith, E. Charter (Eds) Functional Food Product Development Wiley-Blackwell 1-23.
109. B. Sankarikutty, M.M. Sreekumar, C.S. Narayanan and A.G. Mathew (1988) Studies on microencapsulation of cardamom oil by spray drying technique. J. Food Sci. Technol. 25 352-356.
110. I. Savic (2001) Processing of odorous signals in humans. Brain Res. Bull. 54 307-312.
111. M. Scotter (2009) The chemistry and analysis of annatto food colouring: a review. Food Addit. Contam. Part A 26 1123-1145.
112. C. Scrimgeour (2005) Chemistry of fatty acidity. F. Shahidi (Eds) Bailey’s Industrial Oil and Fat Products Hoboken, NJ: John Wiley & Sons, Inc. 17-18.
113. Y. Serfert, S. Drusch and K. Schwarz (2010) Sensory odour profiling and lipid oxidation status of fish oil and microencapsulated fish oil. Food Chem. 123 968-975.
114. N.P. Shah (2000) Probiotic bacteria: selective enumeration and survival in dairy foods. J. Dairy Sci. 83 894-907.
115. N.P. Shah (2007) Functional cultures and health benefits. Int. Dairy J. 17 1262-1277.
116. F. Shahidi and X. Han (1993) Encapsulation of food ingredients. Crit. Rev. Food Sci. Nutr. 33 501-547.
117. M.U. Shankar, C.A. Levitan and C. Spence (2010) Grape expectations: the role of cognitive influences in color–flavor interactions. Conscious. Cogn. 19 380-390.
118. T. Sheu and M. Rosenberg (1998) Microstructure of microcapsules consisting of whey proteins and carbohydrates. J. Food Sci. 63 491-494.
119. B. Shu, W. Yu, Y. Zhao and X. Liu (2006) Study on microencapsulation of lycopene by spray-drying. J. Food Eng. 76 664-669.
120. J. Silva, R. Freixo, P. Gibbs and P. Teixeira (2011) Spray-drying for the production of dried cultures. Int. J. Dairy Technol. 64 321-335.
121. A.J. St. Angelo, J. Vercellotti, T. Jacks and M. Legendre (1996) Lipid oxidation in foods. Crit. Rev. Food Sci. Nutr. 36 175-224.
122. S.J. St. John and J.D. Boughter Jr. (2008) The gustatory system. P.M. Conn (Eds) Neuroscience in Medicine Totowa, NJ: Humana Press 601-610.
123. R.J. Stevenson (2010) An initial evaluation of the functions of human olfaction. Chem. Senses 35 3-20.
124. H. Stone and J.L. Sidel (1985) Sensory Evaluation Practices Orlando, FL: Academic Press, Inc.
125. M. Sugita (2006) Taste perception and coding in the periphery. Cell Mol. Life Sci. 63 2000-2015.
126. A.S. Szczesniak (1963) Classification of textural characteristics. J. Food Sci. 28 385-389.
127. A.S. Szczesniak (1990) Psychorheology and texture as factors controlling the consumer acceptance of food. Cereal Foods World 35 1201-1205.
128. A.S. Szczesniak (2002) Texture is a sensory property. Food Qual. Prefer. 13 215-225.
129. A.S. Szczesniak and E.L. Kahn (1971) Consumer awareness of and attitudes to food texture. J. Texture Stud. 2 280-295.
130. P. Teixeira, H. Castro and R. Kirby (1996) Evidence of membrane lipid oxidation of spray-dried Lactobacillus bulgaricus during storage. Lett. Appl. Microbiol. 22 34-38.
131. R.V. Tonon, C. Brabet, D. Pallet, P. Brat and M.D. Hubinger (2009) Physicochemical and morphological characterisation of açai (Euterpe oleraceae Mart.) powder produced with different carrier agents. Int. J. Food Sci. Technol. 44 1950-1958.
132. B.C. Trela and A.L. Waterhouse (1996) Resveratrol: isomeric molar absorptivities and stability. J. Agric. Food Chem. 44 1253-1257.
133. C. Turchiuli, M. Fuchs, M. Bohin, M.E. Cuvelier, C. Ordonnaud, M.N. Peyrat-Maillard, et al. (2005) Oil encapsulation by spray drying and fluidised bed agglomeration. Innov. Food Sci. Emerg. Technol. 6 29-35.
134. P. Tyle (1993) Effect of size, shape and hardness of particles in suspension on oral texture and palatability. Acta Psychol. 84 111-118.
135. N. Urala and L. Lähteenmäki (2004) Attitudes behind consumers’ willingness to use functional foods. Food Qual. Prefer. 15 793-803.
136. W. Verbeke (2006) Functional foods: consumer willingness to compromise on taste for health? Food Qual. Prefer. 17 126-131.
137. D.E. Walton and C.J. Mumford (1999) Spray dried products—characterization of particle morphology. Chem. Eng. Res. Des. 77 21-38.
138. C. Wilkinson, G.B. Dijksterhuis and M. Minekus (2000) From food structure to texture. Trends Food Sci. Technol. 11 442-450.
139. N. Wilson and N.P. Shah (2007) Microencapsulation of vitamins. ASEAN Food J. 14 1-14.
140. S. Xia and S. Xu (2005) Ferrous sulfate liposomes: preparation, stability and application in fluid milk. Food Res. Int. 38 289-296.
141. D.Y. Ying, J. Sun, L. Sanguansri, R. Weerakkody and M.A. Augustin (2012) Enhanced survival of spray-dried microencapsulated Lactobacillus rhamnosus GG in the presence of glucose. J. Food Eng. 109 597-602.
142. S.L. Young, X. Sarda and M. Rosenberg (1993) Microencapsulating properties of whey proteins. 2. Combination of whey proteins with carbohydrates. J. Dairy Sci. 76 2878-2885.
143. S.L. Young, X. Sarda and M. Rosenberg (1993) Microencapsulating properties of whey proteins. 1. Microencapsulation of anhydrous milk fat. J. Dairy Sci. 76 2868-2877.
144. D.A. Zellner and P. Durlach (2003) Effect of color on expected and experienced refreshment, intensity, and liking of beverages. Am. J. Psychol. 116 633-647.