Application of Electrostatic Extrusion – Flavour Encapsulation and Controlled Release

The subject of this study was the development of flavour alginate formulations aimed for thermally processed foods. Ethyl vanilline was used as the model flavour compound. Electrostatic extrusion was applied for the encapsulation of ethyl vanilline in alginate gel microbeads. The obtained microbeads...

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Bibliografiske detaljer
Main Authors: Manojlovic, Verica, Rajic, Nevenka, Djonlagic, Jasna, Obradovic, Bojana, Nedovic, Viktor, Bugarski, Branko
Format: Artigo
Sprog:Inglês
Udgivet: Molecular Diversity Preservation International (MDPI) 2008
Fag:
Full Research Paper
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC3663006/
https://ncbi.nlm.nih.gov/pubmed/27879775
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