Flavor encapsulation : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 194th Meeting of the American Chemical Society, New Orleans, Louisiana, August 30-September 4, 1987 /
| Corporate Authors: | , |
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| Other Authors: | , |
| Format: | eBook |
| Language: | English |
| Published: |
Washington, DC :
American Chemical Society,
1988.
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| Series: | ACS symposium series ;
370. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
Table of Contents:
- Flavor encapsulation : an overview / Ronald J. Versic
- Maltodextrins and low-dextrose-equivalence corn syrup solids : production and technology for the flavor industry / Melanie M. Kenyon and Robert J. Anderson
- Corn starch derivatives : possible wall materials for spray-dried flavor manufacture / William E. Bangs and Gary A. Reineccius
- Encapsulation of orange oil : use of oligosaccharides from [alpha]-amylase modified starches of maize, rice, cassava, and potato / G.E. Inglett, P. Gelbman, and Gary A. Reineccius
- Acacia gums : stabilizers for flavor encapsulation / F. Thevenet
- Emulsion-stabilizing starches : use in flavor encapsulation / P.C. Trubiano and N.L. Lacourse
- Spray-drying of food flavors / Gary A. Reineccius
- Spray-dried orange oil : effect of emulsion size on flavor retention and shelf stability / Sara J. Risch and Gary A. Reineccius
- Encapsulated orange oil : influence of spray-dryer air temperatures on retention and shelf life / M.H. Anker and Gary A. Reineccius
- Effect of particle size and microstructure properties on encapsulated orange oil / Y.I. Chang, J. Scire, and B. Jacobs
- Encapsulation of flavors by extrusion / Sara J. Risch
- Shelf life of orange oil : effects of encapsulation by spray-drying, extrusion, and molecular inclusion / Lisa L. Westing, Gary A. Reineccius, and Fred Caporaso
- Flavor encapsulation with alginates / Alan H. King
- Coacervation for flavor encapsulation / Ronald J. Versic
- Interfacial tension behavior of citrus oils against phases formed by complex coacervation of gelatin / C. Arneodo, A. Baszkin, J.-P. Benoit, and Curt Thies
- Stabilization of flavors by cyclodextrins / L. Szente and J. Szejtli
- Controlling particle size and release properties : secondary processing techniques / David M. Jones
- Controlled release of food additives / Marcus Karel and Robert Langer.