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THERMOSTABLE FIXATION OF FLAVOUR COMPOUNDS ON STARCH. 1. BINDING BY FREEZE-DRYING.

[In German. / En allemand.]

Author(s) : MAIER H. G., MORITZ K., RUMMLER U.

Type of article: Article

Summary

STUDY OF THE OPTIMUM CONDITIONS FOR THE BINDING AND STABILIZATION OF VOLATILES FOR A SERIES OF COMPOUNDS IN THE FORM OF AQUEOUS EMULSION OR SUSPENSION AND AN ENTIRE SERIES OF STARCH SUBSTRATES (NATIVE STARCHES, MODIFIED STARCHES, AMYLOSE, AMYLOPECTINE OR BETA-CYCLODEXTRINES). DISCUSSION OF THE PHYSICAL AND CHEMICAL PROPERTIES OF THE PRODUCTS OBTAINED. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-224757.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1988-0401
  • Languages: German
  • Source: Stärke - vol. 39 - n. 4
  • Publication date: 1987

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