مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion
مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

video

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

sound

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Version

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

View:

1,063
مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Download:

0
مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Cites:

Information Journal Paper

Title

MICROENCAPSULATION OF GINGER OIL IN GREEN TEA EXTRACT USING MALTODEXTRIN AND MODIFIED STARCH

Pages

  63-72

Abstract

 The aim of this study was to investigat the effect of modifierd starch and MALTODEXTRIN as a wall material on the microencapsulation of GINGER OIL in GREEN TEA EXTRACT by SPRAY DRYING method. GINGER OIL was encapsulated with modiferd starch, MALTODEXTRIN, and mixture of these by ratio (2: 1, 1: 1, 1: 2).The mean droplet size of emulsion and Encapsulation efficiency, oil surface, particle size and moisture of microcapsul was evaluated. The results showed that by reducing the modifierd starch content and increasing MALTODEXTRIN content, the emulsion particle size became larger. Encapsulation efficiency increased and oil surface decreased by the decreas in particle size of emulsion. And the results indicated the lack of effect of rim material on the amount of moisture. A 2: 1 and 1: 1 blend of modifierd starch: MALTODEXTRIN offered a protection, after than modifierd starch pure.

Cites

  • No record.

    • References

  • No record.

    • Cite

    APA: Copy

    MIR ALAEI MOTLAGH, M., ARIANFAR, A., & SHAHIDINOQHABI, M.. (2015). MICROENCAPSULATION OF GINGER OIL IN GREEN TEA EXTRACT USING MALTODEXTRIN AND MODIFIED STARCH. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(1 (SPECIAL ISSUE)), 63-72. SID. https://sid.ir/paper/72154/en

    Vancouver: Copy

    MIR ALAEI MOTLAGH M., ARIANFAR A., SHAHIDINOQHABI M.. MICROENCAPSULATION OF GINGER OIL IN GREEN TEA EXTRACT USING MALTODEXTRIN AND MODIFIED STARCH. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2015;13(1 (SPECIAL ISSUE)):63-72. Available from: https://sid.ir/paper/72154/en

    IEEE: Copy

    M. MIR ALAEI MOTLAGH, A. ARIANFAR, and M. SHAHIDINOQHABI, “MICROENCAPSULATION OF GINGER OIL IN GREEN TEA EXTRACT USING MALTODEXTRIN AND MODIFIED STARCH,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 1 (SPECIAL ISSUE), pp. 63–72, 2015, [Online]. Available: https://sid.ir/paper/72154/en

    Related Journal Papers

    Related Seminar Papers

  • No record.

    • Related Plans

  • No record.

    • Recommended Workshops





    Move to top
    telegram sharing button
    whatsapp sharing button
    linkedin sharing button
    twitter sharing button
    email sharing button
    email sharing button
    email sharing button
    sharethis sharing button