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Stability of cumin oleoresin microencapsulated in different combination of gum arabic, maltodextrin and modified starch

Author
KANAKDANDE, Dattanand1 ; BHOSALE, Rajesh1 ; SINGHAL, Rekha S1
[1] Food Engineering and Technology Department, Institute of Chemical Technology, University of Mumbai, Matunga, Mumbai 400 019, India
Source

Carbohydrate polymers. 2007, Vol 67, Num 4, pp 536-541, 6 p ; ref : 3/4 p

CODEN
CAPOD8
ISSN
0144-8617
Scientific domain
Polymers, paint and wood industries
Publisher
Elsevier Science, Oxford
Publication country
United Kingdom
Document type
Article
Language
English
Author keyword
Cumin oleoresin Gum arabic Maltodextrin Microencapsulation Modified starch
Keyword (fr)
Amidon dérivé Cumin Etude expérimentale Gomme arabique Maltodextrine Microcapsule Microencapsulation Morphologie Mélange polymère Mélange ternaire Oléorésine Séchage pulvérisation Oside polymère
Keyword (en)
Starch derivative Cumin Experimental study Gum arabic Maltodextrin Microcapsule Microencapsulation Morphology Polymer blends Ternary mixture Oleoresin Spray drying Oside polymer
Keyword (es)
Almidón derivado Comino Estudio experimental Goma arábica Maltodextrina Microcápsula Microencapsulación Morfología Mezcla ternaria Oleorresina Secado pulverización Osido polímero
Classification
Pascal
001 Exact sciences and technology / 001D Applied sciences / 001D09 Physicochemistry of polymers / 001D09C Natural polymers / 001D09C04 Starch and polysaccharides

Discipline
Physical chemistry of polymers
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
18469023

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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