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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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Détails bibliographiques
Auteurs principaux: Petzold, Guillermo, Gianelli, María Pia, Bugueño, Graciela, Celan, Raymond, Pavez, Constanza, Orellana, Patricio
Format: Artigo
Langue:Inglês
Publié: Springer India 2013
Sujets:
Accès en ligne: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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