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Flavour encapsulation: A comparative analysis of relevant techniques, physiochemical characterisation, stability, and food applications
Flavour is an important component that impacts the quality and acceptability of new functional foods. However, most flavour substances are low molecular mass volatile compounds, and direct handling and control during processing and storage are made difficult due to susceptibility to evaporation, and...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10017510/ https://www.ncbi.nlm.nih.gov/pubmed/36937359 http://dx.doi.org/10.3389/fnut.2023.1019211 |