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Flavor and Aroma Encapsulation

January 20-22, 2010 - Geneva, Switzerland

Abstract : [1 to 13]

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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.