Flavor Release of Microencapsulated Sweet Orange Oil on High Temperature
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Premix was formed with wall ( consisting of maltodextrin Arabic gum modified starch and maltose ) core ( sweet orange oil ) surfactant ( such as Tween 20 ) and a little amount of water .
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Analysis of Chemical Constituents of Sweet Orange Oil by GC / MS
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Sweet orange peel oil was taken as experimental material of extraction condition . This paper systemically studied the influence of grind dree temperature pressure static extraction and dynamic extraction on the extraction rate . The bases for batch process were provided .
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GC-MS Study on the Essential Oil of Citrus Peel u2171 . The Analysis on the Sweet Orange Oil
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Study on the microencapsulation of sweet orange oil
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Release of microencapsulated sweet orange oil on different relative humidity condition
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The crude food materials lemon oil and sweet orange oil were extracted by 60 % alcohol according to the weight rate of 10:1 . The extracts mixed with potassic salt to form the solutions which can be used as additives for tobacco .
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Preparation of Heat-resistant Microencapsulated Sweet Orange Oil by Spray-drying
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In addition their behavior studied by differential scanning calorimetry ( DSC ) and infrared ( IR ) techniques revealed that complexation did occur between sweet orange oil and beta-cyclodextrin .
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