ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Natural and synthetic coffee flavors were stabilized with β-cyclodextrin. Upon contact with water the complex bound flavor substances were released immediately. The transformation of greasy, oily or liquid, coffee aroma concentrates into a microcrystalline stable inclusion complex may have practical importance as an additive to enhance the sensory properties and quality of instant coffee products.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1986.tb11224.x
Permalink