The use of spray drying to microencapsulate 2‐acetyl‐1‐pyrroline, a major flavour component of aromatic rice
- 15 January 2003
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 38 (2), 95-102
- https://doi.org/10.1046/j.1365-2621.2003.00649.x
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
- Basmati rice: a reviewInternational Journal of Food Science & Technology, 2002
- Comparison of Spray‐drying, Drum‐drying and Freeze‐drying for β‐Carotene Encapsulation and PreservationJournal of Food Science, 1997
- Encapsulation and Controlled Release of Food IngredientsACS Symposium Series, 1995
- Studies on Flavor Volatiles of Some Sweet Corn ProductsJournal of Agricultural and Food Chemistry, 1994
- The role of free amino acids present in yeast as precursors of the odorants 2-acetyl-1-pyrroline and 2-acetyltetrahydropyridine in wheat bread crustZeitschrift für Lebensmittel-Untersuchung und Forschung, 1990
- Identification and Quantification of the “Popcorn”‐like Aroma in Louisiana Aromatic Delia Rice (Oryza sativa, L.)Journal of Food Science, 1990
- Sensory and Chemical Examination of Aromatic and Nonaromatic RicesJournal of Food Science, 1989
- Quantitative analysis of 2-acetyl-1-pyrroline in riceJournal of Agricultural and Food Chemistry, 1986
- Cooked rice aroma and 2-acetyl-1-pyrrolineJournal of Agricultural and Food Chemistry, 1983
- Gas Chromatography evidence for the occurrence of hop oil components in beerJournal of Chromatography A, 1966