Accelerated Stability Studies of Microencapsulated Anhydrous Milk Fat

LWT - Food Science and Technology - Tập 33 - Trang 506-513 - 2000
N Hardas1, S Danviriyakul1, J.L Foley1, W.W Nawar1, P Chinachoti1
1Department of Food Science, University of Massachusetts, Amherst, MA, 01003, U.S.A.

Tài liệu tham khảo

MATSUNO, 1993, Lipid encapsulation technology-techniques and applications to food, Trends in Food Science & Technology, 4, 256, 10.1016/0924-2244(93)90141-V SHAHIDI, 1993, Encapsulation of food ingredients, Critical Reviews in Food Science and Nutrition, 33, 501, 10.1080/10408399309527645 ROSENBERG, 1993, Whey proteins as microencapsulating agents: microencapsulation of anhydrous milkfat-structure evaluation, Food Structure, 12, 31 DIAN, 1996, Characteristics of microencapsulated palm-based oil as affected by type of wall material, Journal of Science Food Agricultural, 70, 422, 10.1002/(SICI)1097-0010(199604)70:4<422::AID-JSFA514>3.0.CO;2-5 KIM, 1996, Microencapsulation properties of gum arabic and several food proteins: spray-dried orange oil emulsion particles, Journal of Agricultural Food Chemistry, 44, 1314, 10.1021/jf9503927 ROSENBERG, 1985, A scanning electron microscopy study of microencapsulation, Journal of Food Science, 50, 139, 10.1111/j.1365-2621.1985.tb13295.x ONWULATA, 1995, Flow and compaction of spray-dried powders of anhydrous butteroil and high melting milkfat encapsulated in disaccharides, Journal of Food Science, 60, 836, 10.1111/j.1365-2621.1995.tb06242.x ONWULATA, 1996, Flow properties of encapsulated milkfat powders as affected by flow agent, Journal of Food Science, 61, 1211, 10.1111/j.1365-2621.1996.tb10962.x ONWULATA, 1996, Particle structures of encapsulated milkfat powders, Lebensmittel-Wissenschaft und-Technologie, 29, 163, 10.1006/fstl.1996.0023 KONSTANCE, 1995, Flow properties of spray-dried encapsulated butteroil, Journal of Food Science, 60, 841, 10.1111/j.1365-2621.1995.tb06243.x STRANGE, 1997, Oxidative and functional stability during storage of butter oil encapsulated with sucrose or flour, Journal of Food Lipids, 4, 245, 10.1111/j.1745-4522.1997.tb00097.x ONWULATA, 1994, Physical properties of encapsulated spray-dried milkfat, Journal of Food Science, 59, 316, 10.1111/j.1365-2621.1994.tb06957.x PELEG, 1993, Glass transition and physical stability of food powders, 435 LAZAR, 1956, Experimental production of tomato powder by spray drying, Food Technology, 10, 129 SHANTHA, 1994, Rapid, Sensitive, Iron-based spectrophotometric methods for determination of peroxide values of food lipids, Journal of AOAC International, 70, 421, 10.1093/jaoac/77.2.421 GLASS, 1971, Alcoholysis, saponification and the preparation of fatty acid methyl esters, Lipids, 6, 919, 10.1007/BF02531175 FRANKEL, 1991, Headspace gas chromatography of volatile lipid peroxidation products from human red blood cell membranes, Lipids, 26, 479, 10.1007/BF02536076 IGLESIAS, 1982 MOREAU, 1993, Microstructure and fat extractability in microcapsules based on whey proteins or mixture of whey proteins and lactose, Food Structure, 12, 457 STAPELFELDT, 1997, Effect of heat treatment, water activity and storage temperature on the oxidative stability of whole milk powder, International Dairy Journal, 7, 331, 10.1016/S0958-6946(97)00016-2 BUMA, 1971, Particle structure of spray dried milk products as observed by scanning electron microscope, Netherlands Milk Dairy Journal, 25, 75 RAHMAN, 1995