Encapsulation of Fruit Flavor Compounds through Interaction with Polysaccharides

Production and storage, the influence of packaging materials and the presence of other ingredients in fruit products can cause changes in flavor compounds or even their loss. Due to these issues, there is a need to encapsulate flavor compounds, and polysaccharides are often used as efficient carrier...

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Detalles Bibliográficos
Autores principales: Buljeta, Ivana, Pichler, Anita, Ivić, Ivana, Šimunović, Josip, Kopjar, Mirela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8304777/
https://www.ncbi.nlm.nih.gov/pubmed/34299482
http://dx.doi.org/10.3390/molecules26144207

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8304777/
https://www.ncbi.nlm.nih.gov/pubmed/34299482
http://dx.doi.org/10.3390/molecules26144207

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