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

Cristina Ferrer Carneiro, Helena; Hoster, Karen; Reineccius, Gary; Silvia Prata, Ana

Cristina Ferrer Carneiro, Helena; Hoster, Karen; Reineccius, Gary; Silvia Prata, Ana.

Afiliação

Cristina Ferrer Carneiro H; Department of Food Engineering, School of Food Engineering, University of Campinas. Rua Monteiro Lobato, 80. Campinas, SP 6121, Brazil.
Hoster K; Symrise Flavor and Fragrances Ltd. Estrada do Capuava, 1000. Cotia, SP, Brazil.
Reineccius G; Symrise Flavor and Fragrances Ltd. Estrada do Capuava, 1000. Cotia, SP, Brazil.
Silvia Prata A; Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA.

Food Chem X ; 13: 100230, 2022 Mar 30.

Article em En | MEDLINE | ID: mdl-35499014

Palavras-chave

D-limonene (PubChem CID: 440917); Emulsion; Flavoring; Hydrophilic; Hydrophobic; Retention; Spray drying; Stability; ethyl acetate (PubChem CID: 8857); ethyl butyrate (PubChem CID: 7762); ethyl propionate (PubChem CID: 7749); hexenyl butyrate, 3Z- (PubChem CID: 5352438); linalyl acetate (PubChem CID: 8294).; methyl butyric acid, 2- (PubChem CID: 8314); methyl cinnamate-E (PubChem CID: 637520); styrallyl acetate (PubChem CID: 62341); triacetin (PubChem CID: 5541)

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Chem X Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Brasil País de publicação: Holanda

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