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Influence of temperature and NaCl on the release in aqueous liquid media of aroma compounds encapsulated in edible films

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Influence of temperature and NaCl on the release in aqueous liquid media of aroma compounds encapsulated in edible films

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Fabra Rovira, MJ.; Chambin, O.; Voilley, A.; Gay, J.; Frédéric Debeaufort (2012). Influence of temperature and NaCl on the release in aqueous liquid media of aroma compounds encapsulated in edible films. Journal of Food Engineering. 108(1):30-36. doi:10.1016/j.jfoodeng.2011.07.035

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/75636

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Title: Influence of temperature and NaCl on the release in aqueous liquid media of aroma compounds encapsulated in edible films
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Issued date:
Abstract:
This work analyses the release of n-hexanal and D-limonene from edible films, previously encapsulated in the iota-carrageenan matrix (with and without lipid). Both volatile compounds have different physicochemical properties. ...[+]
Subjects: Release , Encapsulation , D-limonene , n-Hexanal , Contact angle
Copyrigths: Cerrado
Source:
Journal of Food Engineering. (issn: 0260-8774 )
DOI: 10.1016/j.jfoodeng.2011.07.035
Publisher:
Elsevier
Publisher version: http://dx.doi.org/10.1016/j.jfoodeng.2011.07.035
Thanks:
Author M.J. Fabra thanks the support of Campus de Excelencia Internacional from Universidad Politecnica de Valencia. Authors also thank Aline Bonnotte from Centre de Microscopie Appliquee a la Biologie de l'Universite de ...[+]
Type: Artículo

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