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Original Articles

Encapsulation of Shiitake (Lenthinus Edodes) Flavors by Spray Drying

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Pages 66-71 | Received 02 Jun 2003, Accepted 18 Sep 2003, Published online: 22 May 2014

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Sara Khoshnoudi-Nia, Zahra Forghani & Seid Mahdi Jafari. (2022) A systematic review and meta-analysis of fish oil encapsulation within different micro/nanocarriers. Critical Reviews in Food Science and Nutrition 62:8, pages 2061-2082.
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AthanasiaM. Goula & KonstantinosG. Adamopoulos. (2012) A New Technique for Spray-Dried Encapsulation of Lycopene. Drying Technology 30:6, pages 641-652.
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Seid Mahdi Jafari, Elham Assadpoor, Yinghe He & Bhesh Bhandari. (2008) Encapsulation Efficiency of Food Flavours and Oils during Spray Drying. Drying Technology 26:7, pages 816-835.
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Hidefumi Yoshii, Masahumi Yasuda, Takeshi Furuta, Hiroshige Kuwahara, Masaaki Ohkawara & Pekka Linko. (2005) Retention of Cyclodextrin Complexed Shiitake (Lentinus edodes) Flavors with Spray Drying. Drying Technology 23:6, pages 1205-1215.
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Dong Chen, Menglong Sheng, Silu Wang, Xiuhan Chen, Aoxue Leng & Songyi Lin. (2023) Dynamic changes and formation of key contributing odorants with amino acids and reducing sugars as precursors in shiitake mushrooms during hot air drying. Food Chemistry 424, pages 136409.
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Hui Zhang, Jing Peng, Yu-ren Zhang, Qiang Liu, Lei-qing Pan & Kang Tu. (2020) Discrimination of Volatiles of Shiitakes (Lentinula edodes) Produced during Drying Process by Electronic Nose. International Journal of Food Engineering 16:1-2.
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Diego Morales, Fhernanda Ribeiro Smiderle, Adriana Jimenez Piris, Cristina Soler-Rivas & Marin Prodanov. (2019) Production of a β-d-glucan-rich extract from Shiitake mushrooms (Lentinula edodes) by an extraction/microfiltration/reverse osmosis (nanofiltration) process. Innovative Food Science & Emerging Technologies 51, pages 80-90.
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Diego Morales, Adriana J. Piris, Alejandro Ruiz-Rodriguez, Marin Prodanov & Cristina Soler-Rivas. (2018) Extraction of bioactive compounds against cardiovascular diseases from Lentinula edodes using a sequential extraction method . Biotechnology Progress 34:3, pages 746-755.
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Myung-Gon Shin. (2017) Production of spherical granule type yogurt with improving convenience and preservation. Korean Journal of Food Preservation 24:5, pages 559-564.
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Z.A Amin, S.P. Koh, N.S.A. Hamid, C,P. Tan & K. Long. (2017) New coating material for producing virgin coconut oil (VCO) microcapsules. Food Research 1:1, pages 15-22.
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Eleni Kalamara, Athanasia M. Goula & Konstantinos G. Adamopoulos. (2015) An integrated process for utilization of pomegranate wastes — Seeds. Innovative Food Science & Emerging Technologies 27, pages 144-153.
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Apinan SOOTTITANTAWAT, Riitta PARTANEN, Tze Loon NEOH & Hidefumi YOSHII. (2015) Encapsulation of Hydrophilic and Hydrophobic Flavors by Spray Drying噴霧乾燥による親水性,または疎水性フレーバーの包括粉末化. Japan Journal of Food Engineering 16:1, pages 37-52.
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Zhaofeng Li, Sheng Chen, Zhengbiao Gu, Jian Chen & Jing Wu. (2014) Alpha-cyclodextrin: Enzymatic production and food applications. Trends in Food Science & Technology 35:2, pages 151-160.
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A.M. Goula & K.G. Adamopoulos. (2012) A method for pomegranate seed application in food industries: Seed oil encapsulation. Food and Bioproducts Processing 90:4, pages 639-652.
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Byoung Cheol Min, So Young Kwon, Young Seung Jeon, Byong-Hoon Lee, Hyung Hee Baek & Kwan-Hwa Park. (2010) Maltoheptaose and maltooctaose as the superior aroma encapsulating agents. Food Science and Biotechnology 19:6, pages 1611-1617.
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G. Astray, J.C. Mejuto, J. Morales, R. Rial-Otero & J. Simal-Gándara. (2010) Factors controlling flavors binding constants to cyclodextrins and their applications in foods. Food Research International 43:4, pages 1212-1218.
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Nicolaas Jan Zuidam & Emmanuel Heinrich. 2010. Encapsulation Technologies for Active Food Ingredients and Food Processing. Encapsulation Technologies for Active Food Ingredients and Food Processing 127 160 .
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