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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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| Main Authors: | , , , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Springer India
2013
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| Teme: | |
| Online dostop: | 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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