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Industrial Workshop on Microencapsulation of Flavors

Sion, Switzerland - January 15-17, 2008
Home Program [1-12]

Ox-y means Oral session x paper y. Px-y means Poster group x number y.

Ref. Contributions 1 to 12 (Ox.x : Orals; Pxx : Posters) PDF
O1_1 The history of flavour micro encapsulation Risch S.
O1_2 Future perspectives for micro encapsulation of flavours Poncelet D.
O1_3 The current industrial technologies for micro encapsulation of flavours Uhleman J.
O1_4 Micro encapsulation of flavours by spray drying and the prediction of shelf life Weissbrodt J., Kamphoff M.
O1_5 Coacervation of flavours from benchmark to industrial level Soper C.
O2_1 Encapsulation of flavours via extrusion technology Jongboom R.
O2_2 Matrix encapsulation of non polar flavours in polysaccharides Baranyai A.
O2_3 The role of modified starches in micro encapsulation of flavours Heinze F.
O2_4 Sensory aspects of flavours and micro encapsulated flavours Vingerhoeds M.H.
O3_1 Application of micro encapsulated flavours in chewing gum Meyers M.
O3_2 Analytical aspects of micro encapsulated flavours Cantergiani E.
O3_3 Patent aspects in the area of flavour encapsulation Schneiter S.