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Title of Journal: Food Bioprocess Technol

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Abbravation: Food and Bioprocess Technology

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Springer US

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DOI

10.1007/s10310-007-0050-8

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ISSN

1935-5149

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Binary Mixtures of Modified Starch Maltodextrin a

Authors: Charikleia Chranioti Constantina Tzia
Publish Date: 2012/09/22
Volume: 6, Issue: 11, Pages: 3238-3246
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Abstract

The present study reports on the encapsulation of fennel oleoresin by freezedrying method using binary mixtures of modified starch maltodextrin and chitosan while a ternary one was also evaluated The encapsulation ability of the used agents was evaluated based on their microencapsulating efficiency and storage stability towards the main compounds of fennel oleoresin The properties of the initial formed emulsions emulsion mean diameter stability and viscosity and the freezedried final products moisture content redispersibility topography and storage stability were also examined Comparing the protection offered by the encapsulating agents modified starch–chitosan mixture provided the greatest protection in terms of storage stability

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  2. Combined Superfine Grinding and Heat-Shearing Treatment for the Microparticulation of Whey Proteins
  3. Pulsed Electric Field Induced Aggregation of Food Proteins: Ovalbumin and Bovine Serum Albumin
  4. Investigating the Effects of Table Grape Package Components and Stacking on Airflow, Heat and Mass Transfer Using 3-D CFD Modelling
  5. The Efficiency of Temperature-Shift Strategy to Improve the Production of α-Amylase by Bacillus sp. in a Solid-State Fermentation System
  6. Two-Stage Intermittent Microwave Coupled with Hot-Air Drying of Carrot Slices: Drying Kinetics and Physical Quality
  7. Interaction Between Some Phenolic Compounds and Probiotic Bacterium in Functional Ice Cream Production
  8. Infrared Heating as a Disinfestation Method Against Sitophilus oryzae and Its Effect on Textural and Cooking Properties of Milled Rice
  9. Estimation of Dielectric Properties of Cakes Based on Porosity, Moisture Content, and Formulations Using Statistical Methods and Artificial Neural Networks
  10. Drying Sage ( Salvia officinalis L.) Plants and Its Effects on Content, Chemical Composition, and Radical Scavenging Activity of the Essential Oil
  11. Bulk Properties of Food Particulate Materials: An Appraisal of their Characterisation and Relevance in Processing
  12. Effect of Olive Leaves Addition during the Extraction Process of Overmature Fruits on Olive Oil Quality
  13. Free Radical Scavenging Activity of Aqueous and Ethanolic Extract of Brassica oleracea L. var. italica
  14. Modelling Wheat Flour Dough Proofing Behaviour: Effects of Mixing Conditions on Porosity and Stability
  15. Extrusion of Hulled Barley Affecting β-Glucan and Properties of Extrudates
  16. Evaluation of Functional Phytochemicals in Destoned Virgin Olive Oil
  17. Desorption Isotherms and Net Isosteric Heat of Chestnut Flour and Starch
  18. Ball Milling of Amaranth Starch-Enriched Fraction. Changes on Particle Size, Starch Crystallinity, and Functionality as a Function of Milling Energy
  19. Modeling of Total Soluble Solid and NaCl Uptake during Osmotic Treatment of Bell Peppers under Different Infusion Pressures
  20. Recent Applications of Advanced Control Techniques in Food Industry
  21. Effect of Freezing on Functional and Textural Attributes of Cress Seed Gum and Xanthan Gum
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  23. Reduction of Furan Formation by High-Pressure High-Temperature Treatment of Individual Vegetable Purées
  24. Influence of Whey Protein Addition and Feed Moisture Content on Chosen Physicochemical Properties of Directly Expanded Corn Extrudates
  25. Novel Application of Neutron Radiography to Forced Convective Drying of Fruit Tissue
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  27. Nondestructive Measurements of Freezing Parameters of Frozen Porcine Meat by NIR Hyperspectral Imaging
  28. Message from the Editor-in-Chief
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