TY - CHAP
T1 - Microencapsulation Techniques for Food Flavour
AU - Byun, Youngjae
AU - Kim, Young Teck
AU - Desai, Kashappa Goud
AU - Park, Hyun Jin
PY - 2010/8/13
Y1 - 2010/8/13
KW - Cyclodextrins (CDs), cyclic oligosaccharides - with hydrophilic exterior and hydrophobic central cavity
KW - Extrusion, second largest production method of flavour microcapsules - in food and flavour industries
KW - Flow diagram for microencapsulation of flavours by extrusion
KW - Food flavour, significant factor - acceptability and quality of food by taste and smell
KW - Microencapsulation of flavours - in food industry, soups, beverages, cookies, chewing gums
KW - Microencapsulation techniques - for food flavour
KW - Microencapsulation, technology of packaging active materials within another material
KW - Processing cost, main concern in food flavour industry
KW - Spray drying encapsulation, oldest used microencapsulation technique - in food industry
KW - Wall materials used in microencapsulation techniques
UR - http://www.scopus.com/inward/record.url?scp=83655174298&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=83655174298&partnerID=8YFLogxK
U2 - 10.1002/9780470669532.ch12
DO - 10.1002/9780470669532.ch12
M3 - Chapter
AN - SCOPUS:83655174298
SN - 9780470777787
SP - 307
EP - 332
BT - The Chemistry and Biology of Volatiles
PB - John Wiley and Sons
ER -