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Matrices amorphous maltodextrin

Release of Encapsulated Aroma Compounds from Amorphous Maltodextrin Matrices... [Pg.709]

The aim of the present study was to investigate the effect of the physical state of the matrix on the release of encapsulated aroma compounds from amorphous maltodextrin matrices. [Pg.709]

Amorphous maltodextrin matrices were produced by freeze-drpng maltodextrin-water solutions (15% solids, w/w) containing benzaldehyde... [Pg.709]

The physical state of the matrix was found to affect the rate of release of aroma compounds from amorphous maltodextrin matrices the rate increased with increasing storage temperature and T — Tg. The results obtained can be used for evaluation of proper storage conditions for amorphous maltodextrin matrices containing encapsulated aroma compounds, as well as for evaluation of the usefulness of various analyzing techniques for aroma release in such studies. [Pg.713]

See other pages where Matrices amorphous maltodextrin is mentioned: [Pg.710]    [Pg.43]    [Pg.177]    [Pg.252]   
See also in sourсe #XX -- [ Pg.709 , Pg.710 , Pg.711 , Pg.712 ]



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