Nano-Emulsion and Nano-Encapsulation of Fruit Flavor: Review

Nano-emulsion and nano-encapsulation of fruit flavor aim to make flavor stabilization which is generally labile in the form of liquid (emulsion) and powder (encapsulation) preparations. Nanotechnology in food is a technology to reduce food particle size to 20-200 nm which is generally followed by ne...

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Veröffentlicht in:	IOP conference series. Earth and environmental science 2019-06, Vol.292 (1), p.12025
Hauptverfasser:	Suyanto, A, Noor, E, Rusli, M S, Fahma, F
Format:	Artikel
Sprache:	eng
Schlagworte:	Aroma Biopolymers Emulsification Encapsulation Flavor Flavors Flocculation Food Food preservation Freeze drying Fruits Literature reviews Nanotechnology Polarity Sensory evaluation Sonication Spray drying Stability
Online-Zugang:	Volltext
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