Chemical technological and biological studies on micronencapsulation of orange peels oil /
Amal Ebrahim Abdelkader Shaaban
Chemical technological and biological studies on micronencapsulation of orange peels oil / دراسات كيماوية وتكنولوجية وحيوية على كبسلة زيت قشور البرتقال Amal Ebrahim Abdelkader Shaaban ; Supervised Adel Zaki Mohamed Ahmed Badee , Yosef Mostafa Reyad , Sohair Ali Elnawawy - Cairo : Amal Ebrahim Abdelkader Shaaban , 2010 - 148P. : charts , facsimiles ; 25cm
Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology
Micronencapsulation is one of the quality preservation techniques of sensitive substances and a method for production of materials with new valuable properties , e. g. .in food and pharmaceutical industries . Orange peel oil was encapsulated with Arabic gum ( GA ) , maltodextrin ( MD ) and modified starch ( MS ) by spray drying using inlet and exit air temperature 200 C and 100 C , respectively
Emulsion Orange peel oil Volatile oil
Chemical technological and biological studies on micronencapsulation of orange peels oil / دراسات كيماوية وتكنولوجية وحيوية على كبسلة زيت قشور البرتقال Amal Ebrahim Abdelkader Shaaban ; Supervised Adel Zaki Mohamed Ahmed Badee , Yosef Mostafa Reyad , Sohair Ali Elnawawy - Cairo : Amal Ebrahim Abdelkader Shaaban , 2010 - 148P. : charts , facsimiles ; 25cm
Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology
Micronencapsulation is one of the quality preservation techniques of sensitive substances and a method for production of materials with new valuable properties , e. g. .in food and pharmaceutical industries . Orange peel oil was encapsulated with Arabic gum ( GA ) , maltodextrin ( MD ) and modified starch ( MS ) by spray drying using inlet and exit air temperature 200 C and 100 C , respectively
Emulsion Orange peel oil Volatile oil