Application of Electrostatic Extrusion – Flavour Encapsulation and Controlled Release

The subject of this study was the development of flavour alginate formulations aimed for thermally processed foods. Ethyl vanilline was used as the model flavour compound. Electrostatic extrusion was applied for the encapsulation of ethyl vanilline in alginate gel microbeads. The obtained microbeads...

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Detalles Bibliográficos
Autores principales: Manojlovic, Verica, Rajic, Nevenka, Djonlagic, Jasna, Obradovic, Bojana, Nedovic, Viktor, Bugarski, Branko
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Molecular Diversity Preservation International (MDPI) 2008
Materias:
Full Research Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3663006/
https://www.ncbi.nlm.nih.gov/pubmed/27879775

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