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简介
Papers of a symposium held at the 194th Meeting of the ACS, New Orleans, Aug.-Sept. On new encapsulation processes, which will provide the ultimate consumer product: the correct particle size, an optimal flavor load, and invulnerability to oxidation.
目录
Flavor Encapsulation: An Overview Maltodextrins and Low-Dextrose-Equivalence
Corn Syrup Solids: Production and Technology for the Flavor
Industry Corn Starch Derivatives: Possible Wall Materials for Spray-Dried
Flavor Manufacture Encapsulation of Orange Oil: Use of Oligosaccharides from a-Amylase
Modified Starches of Maize, Rice, Cassava, and Potato Acacia Gums
Stabilizers for Flavor Encapsulation
Emulsion-Stabilizing Starches: Use in Flavor Encapsulation
Spray-Drying of Food Flavor Spray-Dried
Orange Oil: Effect of Emulsion on Flavor
Retention and Shelf Stability Encapsulated Orange Oil: Influence of Spray-Dryer
Air Temperatures on Retention and Shelf Life
Effect of Particle Size and Microstructure
Properties on Encapsulated Orange Oil
Encapsulation of Flavors by Extrusion Shelf Life of Orange Oil
Effects of Encapsulation by Spray-Drying, Extrusion and Molecular
Inclusion Flavor Encapsulation with Alginates
Coacervation for Flavor Encapsulation
Interfacial Tension Behavior of Citrus Oils Against Phases Formed by Complex
Coacervation of Gelatin Stabilization of Flavors by Cyclodextrins
Controlling Particle Size and Release Properties: Secondary Processing Techniques Controlled
Release of Food Additives
Corn Syrup Solids: Production and Technology for the Flavor
Industry Corn Starch Derivatives: Possible Wall Materials for Spray-Dried
Flavor Manufacture Encapsulation of Orange Oil: Use of Oligosaccharides from a-Amylase
Modified Starches of Maize, Rice, Cassava, and Potato Acacia Gums
Stabilizers for Flavor Encapsulation
Emulsion-Stabilizing Starches: Use in Flavor Encapsulation
Spray-Drying of Food Flavor Spray-Dried
Orange Oil: Effect of Emulsion on Flavor
Retention and Shelf Stability Encapsulated Orange Oil: Influence of Spray-Dryer
Air Temperatures on Retention and Shelf Life
Effect of Particle Size and Microstructure
Properties on Encapsulated Orange Oil
Encapsulation of Flavors by Extrusion Shelf Life of Orange Oil
Effects of Encapsulation by Spray-Drying, Extrusion and Molecular
Inclusion Flavor Encapsulation with Alginates
Coacervation for Flavor Encapsulation
Interfacial Tension Behavior of Citrus Oils Against Phases Formed by Complex
Coacervation of Gelatin Stabilization of Flavors by Cyclodextrins
Controlling Particle Size and Release Properties: Secondary Processing Techniques Controlled
Release of Food Additives
Flavor encapsulation
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