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Food Biotechnology Volume 2, 1988 - Issue 2
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Original Articles

Cyclodextrins: Production, properties and applications in food chemistry

T. Korpela Department of Biochemistry, University of Turku, Turku, SF‐20500, Finland
,
P. Mattsson Department of Biochemistry, University of Turku, Turku, SF‐20500, Finland
,
J. Hellman Department of Biochemistry, University of Turku, Turku, SF‐20500, Finland
,
S. Paavilainen Department of Biochemistry, University of Turku, Turku, SF‐20500, Finland
&
M. Mäkelä Department of Biochemistry, University of Turku, Turku, SF‐20500, Finland
Pages 199-210 | Published online: 09 Dec 2009

Citations (6)

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P. Christen & A. López‐Munguía. (1994) Enzymes and food flavor‐A review. Food Biotechnology 8:2-3, pages 167-190.
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Articles from other publishers (5)

Elvira Khalikova, Susanne Somersalo & Timo Korpela. 2020. Alkaliphiles in Biotechnology. Alkaliphiles in Biotechnology 157 193 .
Ferdinando Giordano, Csaba Novak & José Ramón Moyano. (2001) Thermal analysis of cyclodextrins and their inclusion compounds. Thermochimica Acta 380:2, pages 123-151.
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Kim L Larsen & Wolfgang Zimmermann. (1999) Analysis and characterisation of cyclodextrins and their inclusion complexes by affinity capillary electrophoresis. Journal of Chromatography A 836:1, pages 3-14.
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Jae-Ho Lee, Kee-Hyun Choi, Jang-Youn Choi, Yoon-Soo Lee, Ik-Boo Kwon & Ju-Hyun Yu. (1992) Enzymatic production of ?-cyclodextrin with the cyclomaltodextrin glucanotransferase of Klebsiella oxytoca 19-1. Enzyme and Microbial Technology 14:12, pages 1017-1020.
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David Oakenfull & Gurcharn S. Sidhu. (2016) Low-Cholesterol Egg and Dairy Products. Outlook on Agriculture 21:3, pages 203-208.
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