A review on the use of cyclodextrins in foods-Reference-Cited by-同舟云学术

A review on the use of cyclodextrins in foods

Published:2009-10 Issue:7 Volume:23 Page:1631-1640
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Astray G.,Gonzalez-Barreiro C.,Mejuto J.C.,Rial-Otero R.,Simal-Gándara J.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference118 articles.

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2. Composition and functional properties of cholesterol reduced egg yolk;Awad;Poultry Science,1997

3. High relative humidity in-package of fresh-cut fruits and vegetables: advantage or disadvantage considering microbiological problems and antimicrobial delivering systems?;Ayala-Zavala;Journal of Food Science,2008

4. Comparison of cholesterol-reduced Camembert cheese using cross-linked β-cyclodextrin to regular Camembert cheese during storage;Bae;Milchwissenschaft,2008

5. Interaction of α-cyclodextrin with non electrolytes in water at 298.15K;Barone;Thermochimica Acta,1985

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