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Bioscience, Biotechnology, and Biochemistry Volume 64, 2000 - Issue 8
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Original Articles

Cyclodextrin Encapsulation to Prevent the Loss of l-Menthol and its Retention during Drying

Xiang-Dong LIUDepartment of Biotechnology, Tottori University
,
Takeshi FURUTADepartment of Biotechnology, Tottori University
,
Hidefumi YOSHIIDepartment of Biotechnology, Tottori University
,
Pekka LINKODepartment of Chemical Technology, Helsinki University of Technology
&
W. Jan COUMANSFaculty of Chemical Engineering, Eindhoven University of Technology
Pages 1608-1613 | Received 12 Jan 2000, Accepted 08 Mar 2000, Published online: 22 May 2014

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  • 9) Sunkel, J. M. and King, C. J., Influence of the development of particle morphology upon rates of loss of volatile solutes during drying of drops. Ind. Eng. Chem. Research, 32, 2357-2364 (1993).
  • 10) Sayed, A. A., Hassan, H. M., and Mumford, C. J., Volatiles retention in the drying of skin forming materials. Part 1: Materials which gelatinise at moderately high temperature. Drying Technology, 14, 529-563 (1996).
  • 11) Hassan, H. M., Sayed, A. A., and Mumford, C. J., Volatiles retention in the drying of skin forming materials. Part 2: Natural materials. Drying Technology, 14, 565-579 (1996).
  • 12) Hassan, H. M., Sayed, A. A., and Mumford, C. J., Volatiles retention in the drying of skin forming materials. Part 3: Heat-sensitive materials. Drying Technology, 14, 581-593 (1996).
  • 13) Linden, K., Szente, L., and Szejtli, J., Food flavoring with β-cyclodextrin-complexed flavour substances. Acta Alimentaria, 10, 175-186 (1981).
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