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Encapsulation of Shiitake (Lenthinus Edodes) Flavors by Spray Drying.
- Source :
-
Bioscience, Biotechnology & Biochemistry . Jan2004, Vol. 68 Issue 1, p66-71. 6p. 2 Charts, 6 Graphs. - Publication Year :
- 2004
-
Abstract
- Investigates powdery encapsulation of shiitake flavors, extracted from dried shiitake, by spray drying. Increase in flavor retention with an increase in drying air temperature and solid content; Decrease in flavor retention with an increase in dextrose equivalents of maltodextrin; Markedly increased flavor retention due to the use of α-cyclodextrin and maltodextrin in combination as an encapsulant.
- Subjects :
- *SHIITAKE
*FLAVOR
*SPRAY drying
*CYCLODEXTRINS
*DEXTRINS
*STARCH
Subjects
Details
- Language :
- English
- ISSN :
- 09168451
- Volume :
- 68
- Issue :
- 1
- Database :
- Academic Search Index
- Journal :
- Bioscience, Biotechnology & Biochemistry
- Publication Type :
- Academic Journal
- Accession number :
- 12590335
- Full Text :
- https://doi.org/10.1271/bbb.68.66