Investigations into the stabilization of a volatile aroma compound using a combined emulsification and spray drying process

The aromatic compound 3-methylbutyraldehyde (3-mba) was stabilized using a combined emulsification (W^sub 1^/O/W^sub 2^) and spray drying process. The process suitability and the encapsulation properties of eight materials were evaluated. Whey protein concentrate (WPC), sodium octenyl succinate modi...

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Veröffentlicht in:	European food research & technology 2007-11, Vol.226 (1-2), p.137-146
Hauptverfasser:	BRUCKNER, Monika, BADE, Mario, KUNZ, Benno
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Design of experiments Drying Food industries Food science Fundamental and applied biological sciences. Psychology Retention Solids Starch
Online-Zugang:	Volltext
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