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Properties of oregano (Origanum vulgareL.), citronella (Cymbopogon nardusG.)and marjoram (Majorana hortensisL.)flavors encapsulated into milk protein-based matrices

Material type: TextSeries: ; Food Research International, 39, p.413-425, 2006Contained works:
  • Baranauskiene, R
  • Rimantas Venskutonis, P
  • Dewettinck, K
  • Verhe, R
Subject(s): Online resources: Abstract: Encapsulating 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 54.3
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REF1 CICY F1 B-14933 (Browse shelf(Opens below)) Available

Encapsulating 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 54.3

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