Preparation of a flavor powder by encapsulation based on crystal transformation from anhydrous alpha-maltose to hydrous ß-maltose

H. Yoshii; T. Furuta; J. Kado; S. Jääskeläinen; Y.-Y. Linko; P. Linko

Preparation of a flavor powder by encapsulation based on crystal transformation from anhydrous alpha-maltose to hydrous ß-maltose

H. Yoshii, T. Furuta, J. Kado, S. Jääskeläinen, Y.-Y. Linko, P. Linko

Research output: Working paper › Professional

Original language	English
Place of Publication	Helsinki
Pages	119-122
Publication status	Published - 1998
MoE publication type	D4 Published development or research report or study

Publication series

Name	ISOPOW 7-International Symposium on Water Management in the Design and Distribution of Quality Foods, 30 May - 4 June 1998, Helsinki, FIN
Publisher	Helsinki University and IUFoST

Keywords

alpha maltose
beta maltose
crystal transformation
encapsulation
flavor

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Full text

Cite this

Yoshii, H., Furuta, T., Kado, J., Jääskeläinen, S., Linko, Y-Y., & Linko, P. (1998). Preparation of a flavor powder by encapsulation based on crystal transformation from anhydrous alpha-maltose to hydrous ß-maltose. (pp. 119-122). (ISOPOW 7-International Symposium on Water Management in the Design and Distribution of Quality Foods, 30 May - 4 June 1998, Helsinki, FIN).

Yoshii, H. ; Furuta, T. ; Kado, J. ; Jääskeläinen, S. ; Linko, Y.-Y. ; Linko, P. / Preparation of a flavor powder by encapsulation based on crystal transformation from anhydrous alpha-maltose to hydrous ß-maltose. Helsinki, 1998. pp. 119-122 (ISOPOW 7-International Symposium on Water Management in the Design and Distribution of Quality Foods, 30 May - 4 June 1998, Helsinki, FIN).

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series = "ISOPOW 7-International Symposium on Water Management in the Design and Distribution of Quality Foods, 30 May - 4 June 1998, Helsinki, FIN",

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Yoshii, H, Furuta, T, Kado, J, Jääskeläinen, S, Linko, Y-Y & Linko, P 1998 'Preparation of a flavor powder by encapsulation based on crystal transformation from anhydrous alpha-maltose to hydrous ß-maltose' ISOPOW 7-International Symposium on Water Management in the Design and Distribution of Quality Foods, 30 May - 4 June 1998, Helsinki, FIN, Helsinki, pp. 119-122.

Preparation of a flavor powder by encapsulation based on crystal transformation from anhydrous alpha-maltose to hydrous ß-maltose. / Yoshii, H.; Furuta, T.; Kado, J.; Jääskeläinen, S.; Linko, Y.-Y.; Linko, P.

Helsinki, 1998. p. 119-122 (ISOPOW 7-International Symposium on Water Management in the Design and Distribution of Quality Foods, 30 May - 4 June 1998, Helsinki, FIN).

Research output: Working paper › Professional

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AU - Furuta, T.

AU - Kado, J.

AU - Jääskeläinen, S.

AU - Linko, Y.-Y.

AU - Linko, P.

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KW - beta maltose

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T3 - ISOPOW 7-International Symposium on Water Management in the Design and Distribution of Quality Foods, 30 May - 4 June 1998, Helsinki, FIN

SP - 119

EP - 122

BT - Preparation of a flavor powder by encapsulation based on crystal transformation from anhydrous alpha-maltose to hydrous ß-maltose

CY - Helsinki

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