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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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| Autors principals: | , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Molecular Diversity Preservation International (MDPI)
2008
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3663006/ https://ncbi.nlm.nih.gov/pubmed/27879775 |
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