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dc.creatorMilanović, Jelena
dc.creatorManojlović, Verica
dc.creatorLević, Steva
dc.creatorRajić, Nevenka
dc.creatorNedović, Viktor
dc.creatorBugarski, Branko
dc.date.accessioned2021-03-10T11:22:06Z
dc.date.available2021-03-10T11:22:06Z
dc.date.issued2010
dc.identifier.urihttp://TechnoRep.tmf.bg.ac.rs/handle/123456789/1685
dc.description.abstractThe subject of this study is the development of flavor wax formulations aimed for food and feed products. The melt dispersion technique was applied for the encapsulation of ethyl vanillin in wax microcapsules. The surface morphology of microparticles was investigated using scanning electron microscope (SEM), while the loading content was determined by HPLC measurements. This study shows that the decomposition process under heating proceeds in several steps: vanilla evaporation occurs at around 200 degrees C, while matrix degradation starts at 250 degrees C and progresses with maxima at around 360, 440 and 520 degrees C. The results indicate that carnauba wax is an attractive material for use as a matrix for encapsulation of flavours in order to improve their functionality and stability in products.en
dc.publisherMDPI, Basel
dc.relationinfo:eu-repo/grantAgreement/MESTD/MPN2006-2010/142075/RS//
dc.relationCOST actionEuropean Cooperation in Science and Technology (COST) [865]
dc.rightsopenAccess
dc.sourceSensors
dc.subjectmicroencapsulationen
dc.subjectcarnauba waxen
dc.subjectflavorsen
dc.subjectethyl vanillinen
dc.subjectTG-DSCen
dc.titleMicroencapsulation of Flavors in Carnauba Waxen
dc.typearticle
dc.rights.licenseARR
dc.citation.epage912
dc.citation.issue1
dc.citation.other10(1): 901-912
dc.citation.spage901
dc.citation.volume10
dc.identifier.doi10.3390/s100100901
dc.identifier.pmid22315575
dc.identifier.rcubconv_3320
dc.identifier.scopus2-s2.0-77953663688
dc.identifier.wos000273999800053
dc.type.versionpublishedVersion


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