1 |
Risch, S.J. and G.A. Reineccius. 1986. Flavor encapsulation. Symp. Series 370. Am. Chem. Soc., Washington, D.C
|
2 |
Skopec, R.A., P.E. Collee and L.K. Shallenberger. 1995. High-viscosity gel encapsulation for core preservation and improved reservoir evaluation. J, Pet. Tech., 5, 399
|
3 |
Subramania, A. 1997. Starch-encapsulated flavours. U.S. Patent US55 06353 in Trends in Food Sci. & Technol., 8, 95
|
4 |
Yilmaz, G., R.O.J. Jongboom, J.J.G. van Soest and H. Feil. 1999. Effect of glycerol on the morphology of starch-sunflower oil composites. Carbohydrates Polymers, 38, 33-39
DOI
ScienceOn
|
5 |
You, B.J. and J.M. Shim. 1999a. Effects of extracting conditions on film properties of seatangle alginates. J. Korean Fish. Soc., 32, 664-668 (in Korean)
|
6 |
You, B.J. and J.M. Shim. 2000. Effects of processing conditions of seatangle (Laminana spp.) alginates film on permeability of ester compounds. J. Korean Fish. Soc., 33, 143-147 (in Korean)
|
7 |
Ziberboim, R., I.J. Kopelman and Y. Talmon. 1986. Microencapsula-tion by a dehydrating liquid: Retention of paprika oleresin and aromatic esters. J. Food Sci., 51, 1301-1306
DOI
|
8 |
박중곤. 1999. 국내허브산업의 현황과 발전방향.고려대 자연자원대학원석사학위 논문
|
9 |
Chattopadhyaya, S., R.S. Singhal and P.R. Kulkarni. 1998. Oxidised starch as gum arabic substitute for encapsulation of flavours. Carbohydrate Polymers, 37, 143-144
DOI
ScienceOn
|
10 |
Ducan, D.B. 1955. Multiple-range and multiple F tests. Biometrics, 11 1-42
DOI
ScienceOn
|
11 |
Haug, A., B. Lasen and 0. Smidsr d. 1966. A study of the Constitu-tion of alginic acid by partial acid hydrolysis. Acta Chem. Scand., 20, 183-190
DOI
|
12 |
Kim, Y.D. and C.V. Morr. 1996. Microencapsulation properties of gum arabic and several food proteins: Spray-dried orange oil emulsion particles. J. Agric. Food Chem., 44, 1314-1320
DOI
ScienceOn
|
13 |
Pearce K.N. and J.E. Kinsella. 1978. Emulsifying properties of Pro-teins: evaluation of turbidimetnc technique. Agric. Food Chem., 26, 716-723
DOI
|
14 |
Kim, Y.D., C.V. Morr and T.W. Schenz. 1996. Microencapsulation properties of gum arabic and several food proteins: Liquid orange oil emulsion particles. J. Agric. Food Chem., 44, 1308-1313
DOI
ScienceOn
|
15 |
Lacroix, C., C. Paquin and J.P. Amaud. 1990. Batch fermentation with entrapped growing cells of Lactobacillus casei. Appl. Micro-biol. Biotechnol., 32, 403-408
DOI
|
16 |
Muka, J.R. and D.B. Nelson. 1988. Preparation of encapsulated flavors with high flavor level. Modified procedures now allow preparation of encapsulated flavors with flavor levels over twice that of prior commercial products. Food Technol, 42, 154-157
|
17 |
Reineccius G.A. 1991. Carbohydrates for flavor encapsulation; Malto-dextrins, corn syrup solids, modifed starch, and gum acasia each have strengths and weaknesses in flavor encapsulation. Food Tech., 45, 144-149
|
18 |
Anandaraman, S. and G.A. Reineccius. 1986. Stability of encapsulated orange peel oil. Food TechnoL, 40, 88-93
|
19 |
Ahn J.S. and K.H. Lee. 1986. Studies on the volatile aroma Com-pounds of edible mushroom (Tricholoma matsutake) of Korea. J. Korean Soc. Food Nutr., 15, 253-257 (in Korean)
|
20 |
You, B.J. and J.M. Shim. 1999b. Effects of processing conditions on physical properties of alginates film. J. Korean Fish. Soc., 32, 582-586 (in Korean)
|
21 |
Anker, M.H. and G.A. Reineccius. 1988. Encapsulated orange oil; In-fluence of spray-dryer air temperatures on retention and Shelf-life. In Flavor Encapsulation. ACS sym. Ser., 370, pp. 78-86
DOI
|