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Research Article

SHORT COMMUNICATION Determination of encapsulated menthol flavour using thermal desorption gas chromatography

Pages 387-391 | Published online: 29 Sep 2008

References

  • BELOIN, B. W., CAMIRE, M. E., WORK, T. M. WORK, R. W., and BusnwAy, A. A., 1995, Comparative analysis of encapsulated lactic acid vs fermentation in the production of salmon pepperoni. Proceedings of the IFT Annual Meeting, Abstract number 54E–9.
  • GRONCYLL, P., DEL ROSSO, R., CENTOLA, P., and COSENTINO, R. F., 1992, Microencapsulation of menadione sodium bisulphit with polydimethylsiloxane by the spray drying process: characterisation by thermal analysis. Journal of Microencapsulation, 9, 183–186.
  • KERNIX et al. 1985, In Proceedings of the 4th Weurman Flavour Research Symposium, edited by J. Adda (Elsevier Science Publishers), pp. 466–488.
  • LEAHY, M. M., ANANDARAMAN, S., BANGS, W. E., and REINECCIUS, G. A., 1983, Spray drying of food flavours II. A comparison of encapsulating agents for the drying of artificial flavours. Perfum. Flavorist, 8, 49–56.
  • SALINAS, M. R., ALONSO, G. L., and ESTEBAN- INFANTES, F. J. J., 1994, Adsorption-thermal desorption-gas chromatography applied to the determination of wine aromas. Agriculture and Food Chemistry, 42, 1328–1331.

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