Spray-dried Encapsulation of Cardamom (Elettaria cardamomum) Essential Oil with Mesquite (Prosopis juliflora) Gum

By C. I. Beristain, H. García, E. J. Vernon‐Carter. 2001

187 citations recorded by the source corpus.

Subfields: Food Science

View Paper: https://www.semanticscholar.org/paper/2be719654fae854eb299e265d4ef012ca8885be0

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In Food Science

1. R. V. B. Fernandes
2. D. A. Botrel
3. S. V. Borges

Citations in the corpus

• Applications of spray-drying in microencapsulation of food ingredients: An overview (2007, methodology): “6%) was reached when mesquite gum/oil ratio equal to 4 was used (Beristain et al., 2001).”
• Evaluation of spray drying conditions on properties of microencapsulated oregano essential oil (2012, background): “Observed particle density values were lower than those found by Beristain et al. (2001) who worked with encapsulation of cardamom essential oil in mesquite gum, in which density was approximately 1.”