01422nam a2200301Ia 4500003001000000005001700010040000900027245016900036490005300205520042000258650001200678650001500690650001300705650001800718650001800736650002300754650001700777650001900794650000900813650000700822650001000829700002200839700002900861700001900890700001400909856015600923008004101079MX-MdCICY20260521091437.0  cCICY10aProperties of oregano (Origanum vulgareL.), citronella (Cymbopogon nardusG.)and marjoram (Majorana hortensisL.)flavors encapsulated into milk protein-based matrices0 vFood Research International, 39, p.413-425, 20063 aEncapsulating properties of skimmed milk powder (SMP)and whey protein concentrate (WPC)for the coating of the essential oil (EO)of oregano (Origanum vulgareL.)and aroma extracts (AE)of citronella (Cymbopogon nardusG.)and sweet marjoram (Majorana hortensisL.)by spray-drying were evaluated. The efficiency of microencapsulation expressed as a percentage of flavoring entrapped into the microcapsules varied from 54.314aOREGANO14aCITRONELLA14aMARJORAM14aESSENTIAL OIL14aAROMA EXTRACT14aMICROENCAPSULATION14aSPRAY-DRYING14aFLAVOR RELEASE14aSPME14aGC14aGC-MS12aBaranauskiene, R.12aRimantas Venskutonis, P.12aDewettinck, K.12aVerhe, R.40uhttps://drive.google.com/file/d/1VU0Eq7WFXkynPrOkFqh01nInxx0YQena/view?usp=drivesdkzPara ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx250602s9999    xx |||||s2   |||| ||und|d