Flavoring properties that affect the retention of volatile components during encapsulation process

Flavorings are widely used in food and beverage industries and spray drying is the most cost-effective encapsulation technique to deliver stable products. Generally, the same slurry is used to encapsulate both hydrophilic and hydrophobic flavors which led sometimes to lower retention. The same slurr...

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Detalles Bibliográficos
Autores principales: Cristina Ferrer Carneiro, Helena, Hoster, Karen, Reineccius, Gary, Silvia Prata, Ana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Article(s) from the Special Issue on Recovery and application of high-value resources from foods and food by-products by Mauricio Rostagno and Juliane Viganó
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9039888/
https://www.ncbi.nlm.nih.gov/pubmed/35499014
http://dx.doi.org/10.1016/j.fochx.2022.100230

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9039888/
https://www.ncbi.nlm.nih.gov/pubmed/35499014
http://dx.doi.org/10.1016/j.fochx.2022.100230

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