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Encapsulation of liquid smoke flavoring in ca-alginate and ca-alginate-chitosan beads

Encapsulation is a technique used in foods that may protect some compounds with sensory impact, in particular flavoring as liquid smoke. We used the dripping method, obtaining two different layers for encapsulation of liquid smoke: calcium alginate and calcium alginate–chitosan. The results show tha...

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Detalhes bibliográficos
Main Authors: Petzold, Guillermo, Gianelli, María Pia, Bugueño, Graciela, Celan, Raymond, Pavez, Constanza, Orellana, Patricio
Formato: Artigo
Idioma:Inglês
Publicado em: Springer India 2013
Assuntos:
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC3857406/
https://ncbi.nlm.nih.gov/pubmed/24426068
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1090-z
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