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Flavor and Aroma Encapsulation

Geneva, Switzerland - January 20-22, 2010
Home Program [1-13]

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

Ref. Contributions 1 to 13 (Ox.x : Orals; Pxx : Posters) PDF
O1_1 Overview of micro encapsulated flavors Parker A.
O1_2 Overview of micro encapsulated fragrances Quellet A.
O1_3 Coacervation encapsulation protocols for flavors and fragrances: past, present a Thies C.
O1_4 Chemical methods of microencapsulation of Fragrances Boh B.
O2_1 What if we could ? The polarity of science and imagination ! Meiners J.A.
O2_3 Supercritical CO2 encapsulation of volatile molecules Hack B.
O3_1 Microencapsulation for new freshness benefits in household products Smets J.
O3_2 High deposition perfume capsules for laundry applications Jones C.
O3_3 Innovative approaches for improvement of flavor delivery in foods Ubbink J.
O3_4 Microbeads for flavor performances Hannetel J.M.
O4_1 Mastering microencapsulation through spraydrying for improved stability Weissbrodt J.
O4_2 Understanding sensory sensations to improve flavor delivery Delplanque S.
O4_3 Improving flavor performances by micro encapsulation de Roos K.