Adachi, S., Imaoka, H., Hasegawa, Y., Matsuno, R. 2003. Caiyuan, Yu, Wei, Wang, Hui, Yao, Hongjing, Liu. 2007.
Preperation of a water-in-oil-in-water (W/O/W) type Preparation of phospholipid microcapsule by spray drying.
microcapsules by a single-droplet-drying method and Dry. Technol. (25), 695-702. change in encapsulation eff. of a hydrophilic substance
during storage. Biosci. Biotech. Bioch. (67), 1376-1381. Cerimedo, M. S. A., Cerdeira, M., Candal, R. J., Herrera, M.
L. 2008. Microencapsulation of low-trans fat in trehalose
Arshady, R. 1993. Microcapsules for food. J. Microencapsul. as affected by emulsifier type. J. Am. Oil Chem. Soc. (85),
(10), 413-435. 797-807.
Augustin, M.A., Sanguansri, L., Margetts, C., Young, B. 2001. Microencapsulation of food ingredients. Food Aust.
(53), 220-223.
Baik, M. Y., Suhendro, E. L., Nawar, W. W., McClements, D. J., Decker, E. A., Chinachoti, P. 2004. Effects of antioxidant and humidity on the oxidative stability of microencapsulated fish oil. J. Am. Oil Chem. Soc. (81), 355-360.
Bayram, O. A., Bayram, M., Tekin,
A
. R. 2005. Spray drying of sumac flavour using sodium chloride, sucrose, glucose and starch as carriers. J. Food Eng. (69), 253-269.
Beristain, C. I., Azuara, E., Vernon-Carter, E. J. 2002. Effect of water activity on the stability to oxidation of spraydried encapsulated orange peel oil using mesquite gum (Prosopis Juliflora) as wall material. Food Eng. Phys. Prop.
(67), 206-211.
Beristain, C.I., Garcia, H.S., Vernon-Carter, E.J. 2001. Spraydried encapsulation of cardamom (Elettaria cardamomum) essential oil with mesquite (Prosopis juliflora) gum. Lebensm.-Wiss. Technol. (34), 398-401.
Beristain, C.I., Vazquez, A., Garcia, H.S., Vernon-Carter, E.J. 1996. Encapsulation of orange peel oil by cocrystallization. Lebensm.-Wiss. Technol. (29), 645-647.
Beristain, C.I., Vernon-Carter, E.J. 1994. Utilization of mesquite (Prosopis juliora) gum as emulsion stabilizing agent for spray dried encapsulated orange peel oil. Dry. Technol. (12), 1727-1733.
Bertolini, A. C., Siani, A. C., Grosso, C. R. F. 2001. Stability of monoterpenes encapsulated in gum arabic by spraydrying. J. Agric. Food Chem. (49), 780-785.
Bhandari, B. R., D'Arcy, B. R., Padukka, I. 1999. Encapsulation of lemon oil by paste method using (3-cyclodextrin: Encap. efficiency and profile of oil volatiles. J. Agric. Food Chem.
(47), 5194-5197.
Bruschi, M. L., Cardoso, M. L. C., Lucchesi, M. B., Gremiao, M. P. D. 2003. Gelatin microparticles containing propolis obtained by spray-drying technique: preparation and characterization. Int. J. Pharm. (264), 45-55.
Buffo, R.A., Reineccius, G.A. 2001. Comparison among assorted drying processes for the encapsulation of flavors. Perfumer and Flavorist. (26), 58-67.
Chiu, Y. T., Chui, C. P., Chien, J. T., Ho, G. H., Yang, J. and
Chen, B. H. 2007. Encapsulation of lycopene extract from tomato pulp waste with gelatin and poly(v-glutamic acid) as carrier. J. Agric. Food Chem. (55), 5123-5130.
Christensen, K. L., Pedersen, G. P. and Kristensen H. G. 2001. Preparation of redispersible dry emulsions by spray drying. Int. J. Pharm. (212), 187-197.
Curtis, J. M., Berrigan, N. and Dauphinee, P. 2008. TheV determination of n-3 fatty acid levels in food products containing microencap. fish oil using the one-step extraction method. Part 1: Measurement in the raw ingredient and in dry powdered foods. J. Am. Oil Chem. Soc. (85), 297-305.
Desai, K. G. H. and Park, H. J. 2005. Recent developments in microencapsulation of food ingredients. Dry. Technol. (23),
1361-1394.
Deshpande, M. S., Rale, V. B. and Lynch, J. 1992. Aureobasidium pullulans in the applied microbiology: A status report. Enzyme Microb. Tech. (108), 111-117.
Desobry, S. A., Netto, F. M. and Labuza,T. B. 1997. Comparison of spray-drying, drum drying and freezedrying for (1—3, 1 —4)-(3- carotene encapsulation and preservation. J. Food Sci. (62), 1158-1162.
DeZarn, T.
G
. 1995. Food ingredients encapsulation: An overview. In S. J. Risch & G. A. Reineccius (Eds.), Encapsulation and controlled release of food ingredients. ACS symposium series (Vol. 590, pp. 74-86). Washington, DC: American Chemical Society.
Dickinson, E. 2003. Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food Hydrocolloid. (17), 25-39.
Drusch, S. and Schwarz, K. 2006. Microencapsulation properties of two different types of n-octenylsuccinatederivatised starch. Eur. Food Res. Technol. (222), 155-164.
Dziezak, J.D. 1988. Microencapsulation and encapsulation ingredients. Food Technol-Chicago. (42), 136-151.
Edris, A. and Bergnstahl, B. 2001. Encapsulation of orange oil in a spray drier double emulsion. Nahrung. (45), 133-137.
Pamukkale University, Journal of Engineering Sciences, Vol. 16, No. 1,2010
84
Mikroenkapsülasyon ve Gıda Teknolojisinde Kullanımı
Ersus, S. and Yurdagel, U. 2007. Microencapsulation of
anthocyani
n pigments of black carrot (Daucuscarota L.) by spray drier. J. Food Eng. (80), 805-812.
Faldt, P. and Bergenstahl, B. 1996. Spray-dried whey protein/ lactose/soy-bean oil emulsions. 1. Surface composition and particle structure. Food Hydrocolloid. (10), 421-429.
Fang, X., Watanabe, Y., Adachi, S., Matsumura, Y., Mori, T., Maeda, H., Nakamura, A. and Matsuno, R. 2003. Microencap. of linoleic acid with low- and high-molecular-weight components of soluble soybean polysaccharide and its oxidation process. Biosci. Biotech. Bioch. (67), 1864-1869.
Fendler, J. H. and Romero, A. 1977. Liposome as drug carriers. Life Sci., (20), 1109-1120.
Flink, J. and Karel, M. 1970. Effects of process variables on retention of volatiles in freeze- drying. J. Food Sci.
(35), 444-447.
Gharsallaoui, A., Roudaut, G., Chambin, O., Voilley, A. and Saurel, R. 2007. Application of spray-drying in microencapsulation of food ingredients: An overview. Food Res. Int. (40), 1107-1121.
Glenn, G.M. and Stern, D.J. 1999. Starch-based microcellular forms. US Patent Serial 5958589, Washington, DC.
Godshall, M.A. 1997. How carbohydrates influence food flavor. J. Food Technol. (51), 63-67.
Golovnya, R.V., Misharina, T.A. and Terenina, M.B. 1998. GC evaluation of flavour compound sorption from water solutions by corn starch cryotextures obtained by freezing. Nahrung. (42), 380-384.
Gouin, S. 2004. Microencapsulation: industrial appraisal of existing technologies and trends. Trends Food Sci. Tech.
(15), 330-347.
Green, B.K. and Scheicher, L. 1955. Pressure Sensitive Record Materials. US Patent No. (2), 217, 507, Ncr C.
Hall, H.S. and Pondell, R.E. 1980. 'The Wurster process' in Controlled Release Technologies: Methods, Theory and App., Vol. II, (Kydonieus, A.F., ed), pp. 133-154, CRC Press, Florida.
Heinzelmann, K., Franke, K., Jensen, B. and Haahr, A. 2000. Protection of fish oil from oxidation by microencapsulation using freeze-drying techniques. Eur. J. Lipid Sci. Tech.
114-121.
Heinzen, C. 2002. Microencapsulation solve time dependent problems for foodmakers. European Food and Drink Review. (3), 27-30.
Hogan, S. A., McNamee, B. F., O'Riordan, E. D. and O'Sullivan, M. 2001. Emulsification and microencap. prop.of sodium caseinate/carbohydrate blends. Int. Dairy J. (11), 137-144.
Jimenez, M., Garcia, H. S. and Beristain, C. I. 2004. Spray-drying microencapsulation and oxidative stability of conjugated linoleic acid. Eur. Food Res. Technol. (219), 588-592.
Kaçar, A. ve Şahan, N. 2004. Yağ ikame maddeleri kullanılarak üretilen enerjisi azaltılmış dondurmaların kimyasal özellikleri. Harran Üniversitesi, Ziraat Fakültesi Dergisi. (8), 7-13.
Kanakdande, D., Bhosale, R. and Singhal, R. S. 2007.
Stabilit
y of cumin oleoresin microencapsulated in different combination of gum arabic, maltodextrin and modified starch. Carbohyd. Polym. (67), 536-541.
Karel, M. and Langer, R. 1988. Controlled release of food additives. In: Flavour Encapsulation (edited by S.J. Risch & G.A. Reineccius). pp. 177-191. ACS Symposium Series 370. Washington, DC: American Chemical Society.
Kaushik V. and Roos Y. H. 2006. Limonene encapsulation in freeze-drying of gum Arabic-sucrose-gelatin systems. Lebensm.-Wiss. Technol. (40), 1381-1391.
Kaushik, V. and Roos, Y.H. 2005. Effects of different homogenisation processes on olive oil encapsulation in freeze dried sugar/gelatin matrices. 15th International Symposium on Microencapsulation, Parma, Italy.
Kaushik, V. and Roos, Y. H. 2007. Limonene encapsulation in freze-drying of gum arabic-sucrose-gelatin system. Lebensm.-Wiss. Technol. (40), 1381-1391.
Kenyon, M.M. 1995. Modified starch, maltodextrin, and corn syrup solids as wall materials for food encapsulation. In: Encapsulation and Controlled Release of Food Ingredients (edited by S.J. Risch & G.A. Reineccius). pp. 43-50. ASC Symposium Series 590. Washington, DC: American Chemical Society.
Keogh, M. K. and O'Kennedy, B. 1999. Milk fat microencapsulation using whey proteins. Int. Dairy J.
(9), 657-663.
Keogh, M. K., O'Kennedy, B. T., Kelly, J., Auty, M. A., Kelly, P. M., Fureby, A. and Haahr, A. M. 2001. Stabilty to oxidation of spray-dried fish oil powder microencapsulated using milk ingredients. Food Chemistry and Toxicology. (66), 217-224.
Kim, Y.D. and Morr, C.V. 1996. Microencapsulation properties of gum arabic and several food proteins: spray dried orange oil emulsion particles. J. Agric. Food Chem.
(44), 1314-1320.
Klinkesorn, U., Sophanodora, P., Chinachoti, P., McClements, D. and Decker E. A. 2005. Stability of spray-dried tuna oil emulsion encapsulated with two-layered interfacial membranes. J. Agric. Food Chem. (53), 8365-8371.
Koç, M., Met, A., Sakin, M. ve Kaymak-Ertekin, F. 2008a. Balık yağının dondurarak kurutma yöntemi ile mikroenkapsülasyonu. Türkiye 10. Gıda Kongresi, 21-23 Mayıs 2008, Erzurum. 643-646.
Koç, M., Met, A., Sakin, M. and Kaymak-Ertekin, F. 2008b.
Microencapsulatio
n of fish oil with gelatin, pullulan, lactose and sucrose as coating materials by freeze drying tech.. 8th Int. Conference of Food Physics. pp: 38-39, Plovdiv, Bulgaria.
Pamukkale
Üniversitesi, Mühendislik Bilimleri Dergisi, Cilt 16, Sayı 1,2010
85
M. Koç, M. Sakin ve F. K. Ertekin
Kolanowski, W., Ziolkowski, M., Weissbrodt, J., Kunz, B. and Laufenberg, G. 2006. Microencapsulation of fish oil by spray drying-impact on oxidative stability. Part 1. Eur. Food Res. Technol. (222), 336-342.
Krishnan, S., Bhosale, R. and Singhal, R. S. 2005. Microencapsulation of cardamom oleoresin: Evaluation of blends of gum arabic, maltodextrin and a modified starch as wall materials. Carbohyd. Polym. (61), 95-102.
Kunz, B., Krückeberg, S. and Weissbrodt, J. 2003. Chancen und grenzen der mikroverkapselung in der modernen lebensmittelverarbeitung.Chem.-Ing.-Tech.
(75), 1733-1740.
Lamb, R. 1987. Spray chilling. Food Flavor Ingredients Packaging and Processing. (9), 39-42.
Landy, P., Druaux, C. and Voilley, A. 1995. Retention of aroma compounds by proteins in aqueous solution. Food Chem. (54), 387-392.
Madene, A., Jacquot, M., Scher, J. and Desobry, S. 2006. Flavour encapsulation and controlled release - a review. Int. J. Food Sci. Tech. (41), 1-21.
McNamee, B. F., O'Riordan, E. D. and O'Sullivan, M. 1998. Emulsification and Microencapsulation properties of gum Arabic. J. Agric. Food Chem. (46), 4551-4555.
McNamee, B. F., White, L. E., O'Riordan, E. D. and O'Sullivan, M. 2001. Effect of partial replacement of gum arabic with carbohydrates on its microencapsulation properties. J. Agric. Food Chem. (49), 3385-3388.
Menting, L.C. and Hoagstad, B.J. 1967. Volatiles retention during the drying of aqueous carbohydrate solutions. J. Food Sci. (32), 87-90.
Minemoto, Y., Adachi, S. and Matsuno, R. 1997. Comparison of oxidation of methyl linoleate encapsulated with gum arabic by hot-air-drying and freze-drying. J. Agric. Food Chem. (45), 4530-4534.
Moreau, D. L. and Rosenberg, M. 1993. Microstructure and fat extractability in microcapsules based on whey proteins or mixtures of whey proteins and lactose. Food Struct. (12),
457-468.
Mutka, J.R. and Nelson, D.B. 1988. Preparation of encapsulated flavors with high flavor level. Food Technol-Chicago. (42), 154-157.
Onwulata, C. 2005. Encapsulated and Powdered Foods. CRC Press, Taylor & Francis Group, Broken Sound Parkway
NW.
Pedersen, G. P., Faldt, P., Bergenstahl, B. and Kristensen, H. G. 1998. Solid state characterization of a dry emulsion. A potential drug delivery system. Int. J. Pharm. (171),
257-270.
Reineccius, G.A. 1991. Carbohydrates for flavor encapsulation. Food Technol-Chicago. (45), 144-147.
Risch, S.J. 1995. Encapsulation: overview of uses and techniques. In: Encapsulation and Controlled Release of Food Ingredient (edited by S.J. Rish & G.A. Reineccius). pp. 2-7. Washington, DC: American Chemical Society.
Rizzuto, A.B., Chen, A.C. and Veiga, M.F. 1984. Modification of the sucrose crystal structure to enhance pharmaceutical properties of excipient and drug substances. Pharm. Technol. (8), 32-35.
Rosenberg, M. and Sheu, T. Y. 1996. Microencapsulation of volatiles by spray drying in whey protein based wall systems. Int. Dairy J. (6), 273-284.
Selim, K., Tsimidou M. and Biliaderis, C.G. 2000. Kinetic studies of degradation of saffron carotenoids encapsulated in amorphous polymer matrices. Food Chem. (71),
199-206.
Shahidi, F. and Han, X. Q. 1993. Encapsulation of food ingredients. Crit. Rev. Food Sci. (33), 501-547.
Shaikh, J., Bhosale, R. and Singhal, R. 2006. Microencapsulation of black pepper oleoresin. Food Chem. (94), 105-110.
Shu, B., Yu, W., Zhao, Y. and Liu, X. 2006. Study on
microencapsulation of lycopene by spray-drying. J. Food Eng. (76), 664-669.
Sliwinski, E. L., Lavrijsen, B. W. M., Vollenbroek, J. M., van der Stege, H. J., Van Boekel, M. A. J. S. and Wouters, J. T. M. 2003. Effects of spray drying on physicochemical prop. of milk proteinstabilised emulsions. Colloid. Surface.
(31), 219-229.
Soottitantawat, A., Bigeard, F., Yoshii, H., Furuta, T., Ohkawara, M. and Linko, P. 2005. Influence of emulsion and powder size on the stability of encapsulated D-limonene by spray drying. Innov. Food Sci. Emerg. (6), 107-114.
Soper, J.C. 1995. Utilization of Coacervated Flavors. Pp. 104-112. ACS Symposium Series 590. Washington, DC: American Chemical Society.
Teledo, R.T. 1979. Fundamentals of Food Process Engineering, AVI, Publishing Co., Wetsport, Conn.
Thomas, D.J. and Atwell, W.A. 1999. Starches. pp. 94, St Paul, MN: Eagan Press.
Üçüncü,
M
. 2005. Süt ve Mamulleri Teknolojisi. pp. 571. Meta basım. Bornova, İzmir.
Üçüncü, M. 2004. A'dan Z'ye Peynir Teknolojisi. (1-2), 1236. Meta basım. Bornova, İzmir.
Young, S. L., Sarda, X. and Rosenberg, M. 1993. Microencapsulating properties of whey proteins 1. Microencapsulation of anhydrous milk fat. J. Dairy Sci.
(76), 2868-2877.
Yuen, S. 1974. Pullulan and its applications. Process Biochem. (22), 7-9.
Thank you for copying data from http://www.arastirmax.com