Encapsulation of Hydrophilic and Hydrophobic Flavors by Spray Drying
نویسندگان
چکیده
منابع مشابه
Encapsulation of Alcohol Dehydrogenase in Mannitol by Spray Drying
The retention of the enzyme activity of alcohol dehydrogenase (ADH) has been studied in various drying processes such as spray drying. The aim of this study is to encapsulate ADH in mannitol, either with or without additive in order to limit the thermal denaturation of the enzyme during the drying process. The retention of ADH activity was investigated at different drying temperatures. When man...
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ژورنال
عنوان ژورنال: Japan Journal of Food Engineering
سال: 2015
ISSN: 1345-7942,1884-5924
DOI: 10.11301/jsfe.16.37