Microencapsulation Techniques for Food Flavour

Youngjae Byun, Young Teck Kim, Kashappa Goud Desai, Hyun Jin Park

Research output: Chapter in Book/Report/Conference proceedingChapter

8 Citations (Scopus)
Original languageEnglish
Title of host publicationThe Chemistry and Biology of Volatiles
PublisherJohn Wiley and Sons
Pages307-332
Number of pages26
ISBN (Print)9780470777787
DOIs
Publication statusPublished - 2010 Aug 13

Keywords

  • Cyclodextrins (CDs), cyclic oligosaccharides - with hydrophilic exterior and hydrophobic central cavity
  • Extrusion, second largest production method of flavour microcapsules - in food and flavour industries
  • Flow diagram for microencapsulation of flavours by extrusion
  • Food flavour, significant factor - acceptability and quality of food by taste and smell
  • Microencapsulation of flavours - in food industry, soups, beverages, cookies, chewing gums
  • Microencapsulation techniques - for food flavour
  • Microencapsulation, technology of packaging active materials within another material
  • Processing cost, main concern in food flavour industry
  • Spray drying encapsulation, oldest used microencapsulation technique - in food industry
  • Wall materials used in microencapsulation techniques

ASJC Scopus subject areas

  • Biochemistry, Genetics and Molecular Biology(all)

Cite this

Byun, Y., Kim, Y. T., Desai, K. G., & Park, H. J. (2010). Microencapsulation Techniques for Food Flavour. In The Chemistry and Biology of Volatiles (pp. 307-332). John Wiley and Sons. https://doi.org/10.1002/9780470669532.ch12