Encapsulation Efficiency of Food Flavours and Oils during Spray Drying
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Spray Drying of Rhodomyrtus tomentosa (Ait.) Hassk. Flavonoids Extract: Optimization and Physicochemical, Morphological, and Antioxidant PropertiesNanoscale Nutrient Delivery Systems for Food Applications: Improving Bioactive Dispersibility, Stability, and Bioavailability.Optimising the Encapsulation of an Aqueous Bitter Melon Extract by Spray-Drying.Oxidative stability and sensory evaluation of microencapsulated flaxseed oil.Effect of oil droplet size on the oxidative stability of spray-dried flaxseed oil powders.Arrhenius equation modeling for the shelf life prediction of tomato paste containing a natural preservative.Microencapsulation of essential thyme oil by spray drying and its antimicrobial evaluation against Vibrio alginolyticus and Vibrio parahaemolyticus.Use of prebiotic carbohydrate as wall material on lime essential oil microparticles.Alginate and whey protein based-multilayered particles: production, characterisation and resistance to pH, ionic strength and artificial gastric/intestinal fluid.Advanced characterisation of encapsulated lipid powders regarding microstructure by time domain-nuclear magnetic resonance.Improving functional properties of pea protein isolate for microencapsulation of flaxseed oil.Encapsulation of lemongrass oil with cyclodextrins by spray drying and its controlled release characteristics.Integrated optimization of fish oil microencapsulation process by spray drying.Physicochemical Properties and Storage Stability of Microencapsulated DHA-Rich Oil with Different Wall Materials.Microencapsulation by spray drying of lemon essential oil: Evaluation of mixtures of mesquite gum-nopal mucilage as new wall materials.Stability of lime essential oil emulsion prepared using biopolymers and ultrasound treatmentMicroencapsulation of vanillin by spray drying using soy protein isolate-maltodextrin as wall materialFlavouring and Coating Technologies for Preservation and Processing of FoodsMICROENCAPSULATION OF TURMERIC OLEORESIN IN BINARY AND TERNARY BLENDS OF GUM ARABIC, MALTODEXTRIN AND MODIFIED STARCHEncapsulation Techniques for Food Ingredient SystemsSpray-Drying Microencapsulation of Anthocyanins by Natural Biopolymers: A ReviewDevelopment and Characterization of Phytosterol-Enriched Oil Microcapsules for Foodstuff ApplicationEmulsion formulation optimization and characterization of spray-dried κ-carrageenan microparticles for the encapsulation of CoQ10
P2860
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P2860
Encapsulation Efficiency of Food Flavours and Oils during Spray Drying
description
im Juli 2008 veröffentlichter wissenschaftlicher Artikel
@de
wetenschappelijk artikel
@nl
наукова стаття, опублікована в липні 2008
@uk
name
Encapsulation Efficiency of Food Flavours and Oils during Spray Drying
@en
Encapsulation Efficiency of Food Flavours and Oils during Spray Drying
@nl
type
label
Encapsulation Efficiency of Food Flavours and Oils during Spray Drying
@en
Encapsulation Efficiency of Food Flavours and Oils during Spray Drying
@nl
prefLabel
Encapsulation Efficiency of Food Flavours and Oils during Spray Drying
@en
Encapsulation Efficiency of Food Flavours and Oils during Spray Drying
@nl
P2093
P2860
P1433
P1476
Encapsulation Efficiency of Food Flavours and Oils during Spray Drying
@en
P2093
Bhesh Bhandari
Elham Assadpoor
Seid Mahdi Jafari
P2860
P304
P356
10.1080/07373930802135972
P577
2008-07-01T00:00:00Z