Posted on 2019-01-31, by nokia241186.
Encapsulation and Controlled Release of Food Ingredients By Sara J. Risch and Gary A. Reineccius (Eds.)
1995 | 212 Pages | ISBN: 0841231648 | PDF | 20 MB
Content: Encapsulation : overview of uses and techniques / Sara J. Risch Controlled release techniques in the food industry / Gary A. Reineccius Encapsulation of food ingredients : a review of available technology, focusing on hydrocolloids / Alan H. King Modified starch, maltodextrin, and corn syrup solids as wall materials for food encapsulation / Melanie M. Kenyon Acacia gums : natural encapsulation agent for food ingredients / F. Thevenet Use of cyclodextrins for encapsulation in the use and treatment of food products / Allan R. Hedges, Wen J. Shieh, and Christopher T. Sikorski Food ingredient encapsulation : an overview / Thomas J. DeZarn Centrifugal suspension-separation for coating food ingredients / R.E. Sparks, I.C. Jacobs, and N.S. Mason Centrifugal extrusion encapsulation / Wade Schlameus Utilization of coacervated flavors / Jon C. Soper Liposomes for controlled release in the food industry / Gary A. Reineccius Factors influencing volatile release from encapsulation matrices / Colleen Whorton Evaluation of the mechanisms associated with the release of encapsulated flavor materials from maltodextrin matrices / Colleen Whorton and Gary A. Reineccius Developments in gum acacias for the encapsulation of flavors / Gary A. Reineccius, Florian M. Ward, Colleen Whorton, and Steve A. Andon Flavor encapsulation : influence of encapsulation media on aroma retention during drying / AndreÌe J. Voilley Protection of artificial blueberry flavor in microwave frozen pancakes by spray drying and secondary fat coating processes / Hui Chin Li and Gary A. Reineccius Vitamin A fortification in a high stress environment / Harlan S. Hall Review of patents for encapsulation and controlled release of food ingredients / Sara J. Risch.
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