SPRAY-DRIED ENCAPSULATION OF BERGAMOT FLAVOUR BY BETA-CYCLODEXTRIN INCLUSION COMPLEXES

SPRAY-DRIED ENCAPSULATION OF BERGAMOT FLAVOUR BY BETA-CYCLODEXTRIN INCLUSION COMPLEXES

In the field of the food industry, a diverse range of flavours has been utilised in numerous food products, one of which is the bergamot flavourthat has been employed toboost the infusion of both black and green tea, thereby introducing a delightful intricacy to the overall flavour profile of the te...

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Bibliographic Details
Main Authors: Siti Azima Abdul Muttalib, Nur Idha Natasya Mohd Noor, Yih Tien Boon, Eddie Ti Tjih Tan, Safiyyah Shahimi, Nor Azmira Akhbar, Krishanamoorthy V. Shunmugam
Format: Article
Language:English
Published: Universiti Teknologi MARA, Negeri Sembilan 2024-10-01
Series:Journal of Academia
Subjects:
bergamot
flavour encapsulation
maltodextrin
β-cyclodextrin
spray drying
Online Access:https://journal.uitm.edu.my/ojs/index.php/JOA/article/view/5064

Internet

https://journal.uitm.edu.my/ojs/index.php/JOA/article/view/5064

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