Encapsulation of the Pre-Formed Cooked Cured-Meat Pigment

ABSTRACT The pre‐formed cooked cured‐meat pigment (CCMP) was stabilized by storage under a nitric oxide atmosphere or microencapsulation in food‐grade carbohydrates. Amongst the wall materials tested, β‐cyclodextrin, N‐LOK, and Maltrin M‐250 served as the best encapsulating agents. Presence of gum a...

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Veröffentlicht in:	Journal of food science 1991-11, Vol.56 (6), p.1500-1504
Hauptverfasser:	SHAHIDI, F., PEGG, R.B.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Food additives Food industries Fundamental and applied biological sciences. Psychology Meat Meat and meat product industries
Online-Zugang:	Volltext
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