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1.Microencapsulation of cardamom oleoresin: Evaluation of blends of gum arabic, maltodextrin and a modified starch as wall materials

 

Authors :Savitha Krishnan, Rajesh Bhosale, Rekha S. Singhal

http://dx.doi.org/10.1016/j.carbpol.2005.02.020

Carbohydrate Polymers

Volume 61, Issue 1, 4 July 2005, Pages 95–102

http://www.sciencedirect.com/science/article/pii/S0144861705001086

 

2.The use of gum arabic and modified starch in the microencapsulation of a food flavoring agent

Authors: Savitha Krishnan, Amol C. Kshirsagar, Rekha S. Singhal

http://dx.doi.org/10.1016/j.carbpol.2005.03.020

Carbohydrate Polymers

Volume 62, Issue 4, 14 December 2005, Pages 309–315

http://www.sciencedirect.com/science/article/pii/S0144861705001281

 

 

3. Effect of solvent and certain food constituents on different antioxidant capacity assays

Authors :Jara Pérez-Jiménez, Fulgencio Saura-Calixto

Food Research International

Volume 39, Issue 7, August 2006, Pages 791–800

http://dx.doi.org/10.1016/j.foodres.2006.02.003

http://www.sciencedirect.com/science/article/pii/S096399690600038X

 

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Dipti.S

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