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https://onlinelibrary.wiley.com/doi/pdf/10.1002/9781444317770.ch7
Delivery of Flavours from Food Matrices. Saskia M. van Ruth. Institute of Food Safety, Wageningen, University and Research Center, Wageningen, The Netherlands. Search for more papers by this author. Jacques P. Roozen.Author: S.M. van Ruth, J.P. Roozen
https://library.wur.nl/WebQuery/wurpubs/390090
'Staff publications' is the digital repository of Wageningen University & Research 'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.Author: S.M. van Ruth, J.P. Roozen
https://www.wiley.com/en-us/Food+Flavour+Technology%2C+2nd+Edition-p-9781405185431
Feb 22, 2010 · Delivery of flavours using encapsulation or through an understanding of the properties of the food matrix is described in the next two chapters, and this section is followed by chapters describing the different ways to analyse flavours using instrumental, modelling and sensory techniques.Format: Hardcover
https://www.narcis.nl/publication/RecordID/oai%3Alibrary.wur.nl%3Awurpubs%2F390090
RIKILT - Analyse & Ontwikkeling, BU Microbiologische & Chemische Voedselanalyse, Leerstoelgroep Levensmiddelenchemie, Levensmiddelenchemie, BU Microbiological & Chemical Food Analysis, Food Chemistry Group, Food ChemistryAuthor: S.M. van Ruth, J.P. Roozen
https://www.sciencedirect.com/science/article/pii/S0924224406000148
In addition, the matrix for the entrapment of the flavors is often a chemically and structurally heterogeneous food matrix, such as a cereal product or a soluble coffee matrix. In such complex systems, the loss of flavor is caused by multiple effects acting in concert, which complicates the choice of an effective stabilization strategy.Author: Job Ubbink, Jessica Krüger
https://www.sciencedirect.com/book/9781845690748/modifying-flavour-in-food
The flavor industry has invested considerably in the development of encapsulating agents, which not only lock-in and protect the flavor, but can also be used to control the delivery of the flavor into a food matrix.
https://www.mane.com/flavours/multisensorial-experience
Flavour impact and extended duration; Active delivery; Visual inclusions; Crunchy inclusions; MANE offers one of the widest encapsulation portfolios within the flavour industry, and features production sites around the world dedicated to all types of applications: tea, confectionery, oral care, savoury, bakery, beverages, desserts, etc.
https://www.sensientflavorsandfragrances.com/innovations/flavor-delivery
Superior flavor protection. To address the specific needs of food and beverage manufacturers who work with dry powders, Sensient Flavors offers a range of matrix-encapsulated powdered flavor systems, in different particle sizes and with different performance characteristics. These …
https://www.sciencedirect.com/science/article/pii/B9780128118382000114
Delivery of Flavors and Colors. The delivery of flavors in food systems is a very challenging topic, which should take into account the preservation and persistence of highly volatile molecules over the entire shelf life of the product and their controlled release during food preparation and consumption, which in turn impacts how they are ...
https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1365-2621.2005.00980.x
Flavour encapsulation and controlled release – a review ... principles involved and covers mechanisms of flavour release from food matrices. Keywords Core retention, inclusion, microcapsules, shelf-life, volatile molecules. ... International Journal of Food Science and Technology 2006, 41, 1–21 1Author: Atmane Madene, Muriel Jacquot, Joël Scher, Stéphane Desobry
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