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You searched for subject:(flavor encapsulation). Showing records 1 – 7 of 7 total matches.

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1. Hohman, Abbie. Influence of Molecular Mobility and Free Volume on the Oxidative Stability of Spray Dried Orange Oil.

Degree: MS, Food Science, 2017, University of Minnesota

 The objective of this research was to determine whether molecular mobility and/or free volume influences the oxidative stability of spray dried orange oil. Encapsulated orange… (more)

Subjects/Keywords: Encapsulation; Flavor

Encapsulation is a process by which flavor molecules are dispersed as micrometer particles in a larger… …encapsulation matrix thereby impacting flavor stability. 9 Glass Transition Theories The free… …encapsulation systems as a function of water activity at a constant temperature €¦ €¦ €¦ €¦ €¦ €¦.. Figure… …1.4: Rate of physiochemical changes of encapsulation systems as a function of temperature… …temperature €¦ €¦ €¦ €¦ 38 x Chapter 1: Literature Review Introduction Food flavor is a driving food… 

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Hohman, A. (2017). Influence of Molecular Mobility and Free Volume on the Oxidative Stability of Spray Dried Orange Oil. (Masters Thesis). University of Minnesota. Retrieved from http://hdl.handle.net/11299/188794

Chicago Manual of Style (16th Edition):

Hohman, Abbie. “Influence of Molecular Mobility and Free Volume on the Oxidative Stability of Spray Dried Orange Oil.” 2017. Masters Thesis, University of Minnesota. Accessed January 17, 2020. http://hdl.handle.net/11299/188794.

MLA Handbook (7th Edition):

Hohman, Abbie. “Influence of Molecular Mobility and Free Volume on the Oxidative Stability of Spray Dried Orange Oil.” 2017. Web. 17 Jan 2020.

Vancouver:

Hohman A. Influence of Molecular Mobility and Free Volume on the Oxidative Stability of Spray Dried Orange Oil. [Internet] [Masters thesis]. University of Minnesota; 2017. [cited 2020 Jan 17]. Available from: http://hdl.handle.net/11299/188794.

Council of Science Editors:

Hohman A. Influence of Molecular Mobility and Free Volume on the Oxidative Stability of Spray Dried Orange Oil. [Masters Thesis]. University of Minnesota; 2017. Available from: http://hdl.handle.net/11299/188794


University of Illinois – Urbana-Champaign

2. Moran, Linda. Feasibility of spray chilling encapsulation for protection and stabilization of flavor compound-zinc ion complexes.

Degree: MS, 0037, 2014, University of Illinois – Urbana-Champaign

 The aim of this study was to investigate the feasibility of utilizing spray chilling encapsulation technology to protect the flavor compound-zinc ion complex, 2-acetylpyridine-ZnCl2 (2-APri-ZnCl2).… (more)

Subjects/Keywords: Encapsulation; Spray Chilling; Flavor compound-zinc ion complex

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APA (6th Edition):

Moran, L. (2014). Feasibility of spray chilling encapsulation for protection and stabilization of flavor compound-zinc ion complexes. (Thesis). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/46924

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Moran, Linda. “Feasibility of spray chilling encapsulation for protection and stabilization of flavor compound-zinc ion complexes.” 2014. Thesis, University of Illinois – Urbana-Champaign. Accessed January 17, 2020. http://hdl.handle.net/2142/46924.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Moran, Linda. “Feasibility of spray chilling encapsulation for protection and stabilization of flavor compound-zinc ion complexes.” 2014. Web. 17 Jan 2020.

Vancouver:

Moran L. Feasibility of spray chilling encapsulation for protection and stabilization of flavor compound-zinc ion complexes. [Internet] [Thesis]. University of Illinois – Urbana-Champaign; 2014. [cited 2020 Jan 17]. Available from: http://hdl.handle.net/2142/46924.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Moran L. Feasibility of spray chilling encapsulation for protection and stabilization of flavor compound-zinc ion complexes. [Thesis]. University of Illinois – Urbana-Champaign; 2014. Available from: http://hdl.handle.net/2142/46924

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Cincinnati

3. Heitfeld, Kevin A. Smart Membranes: Hydroxypropyl Cellulose for Flavor Delivery.

Degree: PhD, Engineering : Materials Science, 2007, University of Cincinnati

 This work focuses on the use of temperature responsive gels (TRGs) (polymeric hydrogels with a large temperature-dependent change in volume) for flavor retention at cooking… (more)

Subjects/Keywords: Flavor; Encapsulation; Smart Polymers; Responsive Polymers; Controlled Release; Spray Drying

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APA (6th Edition):

Heitfeld, K. A. (2007). Smart Membranes: Hydroxypropyl Cellulose for Flavor Delivery. (Doctoral Dissertation). University of Cincinnati. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=ucin1179357187

Chicago Manual of Style (16th Edition):

Heitfeld, Kevin A. “Smart Membranes: Hydroxypropyl Cellulose for Flavor Delivery.” 2007. Doctoral Dissertation, University of Cincinnati. Accessed January 17, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1179357187.

MLA Handbook (7th Edition):

Heitfeld, Kevin A. “Smart Membranes: Hydroxypropyl Cellulose for Flavor Delivery.” 2007. Web. 17 Jan 2020.

Vancouver:

Heitfeld KA. Smart Membranes: Hydroxypropyl Cellulose for Flavor Delivery. [Internet] [Doctoral dissertation]. University of Cincinnati; 2007. [cited 2020 Jan 17]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=ucin1179357187.

Council of Science Editors:

Heitfeld KA. Smart Membranes: Hydroxypropyl Cellulose for Flavor Delivery. [Doctoral Dissertation]. University of Cincinnati; 2007. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=ucin1179357187


University of Missouri – Columbia

4. Fenner, Elizabeth A. Method for secondary encapsultion [sic] of benzaldehyde for use in ice cream.

Degree: 2011, University of Missouri – Columbia

 [ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] Encapsulation of flavors can be applied to the ice cream industry to create novel products… (more)

Subjects/Keywords: ice cream flavor; dynamic headspace analysis; encapsulation method

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APA (6th Edition):

Fenner, E. A. (2011). Method for secondary encapsultion [sic] of benzaldehyde for use in ice cream. (Thesis). University of Missouri – Columbia. Retrieved from http://hdl.handle.net/10355/14603

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Fenner, Elizabeth A. “Method for secondary encapsultion [sic] of benzaldehyde for use in ice cream.” 2011. Thesis, University of Missouri – Columbia. Accessed January 17, 2020. http://hdl.handle.net/10355/14603.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Fenner, Elizabeth A. “Method for secondary encapsultion [sic] of benzaldehyde for use in ice cream.” 2011. Web. 17 Jan 2020.

Vancouver:

Fenner EA. Method for secondary encapsultion [sic] of benzaldehyde for use in ice cream. [Internet] [Thesis]. University of Missouri – Columbia; 2011. [cited 2020 Jan 17]. Available from: http://hdl.handle.net/10355/14603.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Fenner EA. Method for secondary encapsultion [sic] of benzaldehyde for use in ice cream. [Thesis]. University of Missouri – Columbia; 2011. Available from: http://hdl.handle.net/10355/14603

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Cincinnati

5. Heitfeld, Kevin A. Hydroxypropyl Cellulose for Flavor Encapsulation.

Degree: MS, Engineering : Materials Science, 2006, University of Cincinnati

 This work focuses on the use of temperature responsive gels (TRGs) (polymeric hydrogels with a large temperature-dependent change in volume) for flavor retention at cooking… (more)

Subjects/Keywords: Engineering, Materials Science; temperature responsive polymers; flavor encapsulation; controlled release

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Heitfeld, K. A. (2006). Hydroxypropyl Cellulose for Flavor Encapsulation. (Masters Thesis). University of Cincinnati. Retrieved from http://rave.ohiolink.edu/etdc/view?acc_num=ucin1163785195

Chicago Manual of Style (16th Edition):

Heitfeld, Kevin A. “Hydroxypropyl Cellulose for Flavor Encapsulation.” 2006. Masters Thesis, University of Cincinnati. Accessed January 17, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1163785195.

MLA Handbook (7th Edition):

Heitfeld, Kevin A. “Hydroxypropyl Cellulose for Flavor Encapsulation.” 2006. Web. 17 Jan 2020.

Vancouver:

Heitfeld KA. Hydroxypropyl Cellulose for Flavor Encapsulation. [Internet] [Masters thesis]. University of Cincinnati; 2006. [cited 2020 Jan 17]. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=ucin1163785195.

Council of Science Editors:

Heitfeld KA. Hydroxypropyl Cellulose for Flavor Encapsulation. [Masters Thesis]. University of Cincinnati; 2006. Available from: http://rave.ohiolink.edu/etdc/view?acc_num=ucin1163785195

6. Madene, Atmane. Etude des transferts d'arômes encapsulés dans une matrice alimentaire type génoise : Study of encapsulated flavours transfers in food matrix like sponge cake.

Degree: Docteur es, Procédés biotechnologiques et alimentaires, 2006, Lorraine INP

Ces travaux portent sur l’étude du transfert de l’arôme viennoiserie encapsulé dans une matrice constituée du mélange gomme acacia – maltodextrines et incorporé dans une… (more)

Subjects/Keywords: Encapsulation; Composés d'arômes; Lyophilisation; Génoise; Stockage; Texture; Emballage; Perméabilité; Encapsulation; Flavor compounds; Freeze-drying; Sponge cake; Storage; Texture; Packaging; Permeability

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Madene, A. (2006). Etude des transferts d'arômes encapsulés dans une matrice alimentaire type génoise : Study of encapsulated flavours transfers in food matrix like sponge cake. (Doctoral Dissertation). Lorraine INP. Retrieved from http://www.theses.fr/2006INPL076N

Chicago Manual of Style (16th Edition):

Madene, Atmane. “Etude des transferts d'arômes encapsulés dans une matrice alimentaire type génoise : Study of encapsulated flavours transfers in food matrix like sponge cake.” 2006. Doctoral Dissertation, Lorraine INP. Accessed January 17, 2020. http://www.theses.fr/2006INPL076N.

MLA Handbook (7th Edition):

Madene, Atmane. “Etude des transferts d'arômes encapsulés dans une matrice alimentaire type génoise : Study of encapsulated flavours transfers in food matrix like sponge cake.” 2006. Web. 17 Jan 2020.

Vancouver:

Madene A. Etude des transferts d'arômes encapsulés dans une matrice alimentaire type génoise : Study of encapsulated flavours transfers in food matrix like sponge cake. [Internet] [Doctoral dissertation]. Lorraine INP; 2006. [cited 2020 Jan 17]. Available from: http://www.theses.fr/2006INPL076N.

Council of Science Editors:

Madene A. Etude des transferts d'arômes encapsulés dans une matrice alimentaire type génoise : Study of encapsulated flavours transfers in food matrix like sponge cake. [Doctoral Dissertation]. Lorraine INP; 2006. Available from: http://www.theses.fr/2006INPL076N

7. Gao, Yang. Chemical and physical stability of spray-dried and glass encapsulated spray-dried flavors stored below their glass transition temperatures.

Degree: MS, 0037, 2011, University of Illinois – Urbana-Champaign

 Product shelf life is among the top concerns of the flavor industry. The purpose of this study was to investigate multiple encapsulation technology (MET) for… (more)

Subjects/Keywords: benzaldehyde; extrusion; evaporated cane juice; glass encapsulation; glass transition temperature; isomalt; oxidation; physical aging; spray dried flavor stability

…Bangs, W.E. and Reineccius, G. A. 1988. Corn Starch Derivatives. Flavor Encapsulation… …American Chemical Society. p. 12-28. Comstock, M. J. 1988. Flavor Encapsulation, Copyright, ACS… …Symposium Series, Foreword. Flavor Encapsulation. American Chemical Society. p. i-vi. 4 Franks… …Porzlo, M.A. 2004. Flavor Encapsulation: A Convergence of Science and Art. Food Technol 58… …x28;7):40-47 Reineccius, G. A. 1988. Spray-Drying of Food Flavors. Flavor Encapsulation… 

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Gao, Y. (2011). Chemical and physical stability of spray-dried and glass encapsulated spray-dried flavors stored below their glass transition temperatures. (Thesis). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/24369

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Gao, Yang. “Chemical and physical stability of spray-dried and glass encapsulated spray-dried flavors stored below their glass transition temperatures.” 2011. Thesis, University of Illinois – Urbana-Champaign. Accessed January 17, 2020. http://hdl.handle.net/2142/24369.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Gao, Yang. “Chemical and physical stability of spray-dried and glass encapsulated spray-dried flavors stored below their glass transition temperatures.” 2011. Web. 17 Jan 2020.

Vancouver:

Gao Y. Chemical and physical stability of spray-dried and glass encapsulated spray-dried flavors stored below their glass transition temperatures. [Internet] [Thesis]. University of Illinois – Urbana-Champaign; 2011. [cited 2020 Jan 17]. Available from: http://hdl.handle.net/2142/24369.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Gao Y. Chemical and physical stability of spray-dried and glass encapsulated spray-dried flavors stored below their glass transition temperatures. [Thesis]. University of Illinois – Urbana-Champaign; 2011. Available from: http://hdl.handle.net/2142/24369

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

.