Flavor release by enzymatic hydrolysis of starch samples containing vanillin-amylose inclusion complexes

Hylon VII is a high amylose corn starch which has excellent gelling properties, and its behavior as flavor encapsulant is relevant to the food industry because its ability to regulate a swelling-controlled release in aqueous media. We studied the release of vanillin, encapsulated in Hylon VII under...

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Detalles Bibliográficos
Autores principales: Rodriguez, Silvio David, Bernik, Delia Leticia
Publicado: 2014
Materias:
Encapsulation-release
Flavor
High amylose starch
Hylon VII
Vanillin
Cluster analysis
Cyclodextrins
Enzymatic hydrolysis
Flavors
Sugars
Chemical sensors
Hydrolysis
Starch
Enzymatic reaction
Experimental conditions
Gelling properties
Headspace analysis
Amylose inclusion complexes
Controlled release
Zea mays
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v59_n2P1_p635_Rodriguez
http://hdl.handle.net/20.500.12110/paper_00236438_v59_n2P1_p635_Rodriguez
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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