Iron microencapsulation with blend of gum arabic, maltodextrin and modified starch using modified solvent evaporation method - Milk fortification

Food Hydrocolloids

Volumn 43, Issue , 2015, Pages 622-628

  Gupta, Chitra ^a   Chawla, Prince ^a   Arora, Sumit ^a   Tomar, S K ^a   Singh, A K ^a  

^a NATIONAL DAIRY RESEARCH INSTITUTE   (India)

Author keywords

Gum arabic; Iron fortification; Maltodextrin; Microencapsulation; Milk; Modified starch (HiCap 100)

Indexed keywords

ADHESIVES; BIOCHEMISTRY; EFFICIENCY; EVAPORATION; MICROENCAPSULATION; MICROSTRUCTURE; PARTICLE SIZE; STARCH;

ENCAPSULATION EFFICIENCY; GUM ARABIC; IRON FORTIFICATION; IRON SALTS; MALTODEXTRINS; MICROCAPSULES; MILK; MODIFIED STARCH (HICAP 100); MODIFIED STARCHES; SOLVENT EVAPORATION METHOD;

IRON;

ACACIA SENEGAL;

EID: 85027947042     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.07.021     Document Type: Article

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