TY  - JOUR
AU  - Milanović, Jelena
AU  - Manojlović, Verica
AU  - Lević, Steva
AU  - Rajić, Nevenka
AU  - Nedović, Viktor
AU  - Bugarski, Branko
PY  - 2010
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2368
AB  - The subject of this study is the development of flavor wax formulations aimed for food and feed products. The melt dispersion technique was applied for the encapsulation of ethyl vanillin in wax microcapsules. The surface morphology of microparticles was investigated using scanning electron microscope (SEM), while the loading content was determined by HPLC measurements. This study shows that the decomposition process under heating proceeds in several steps: vanilla evaporation occurs at around 200 degrees C, while matrix degradation starts at 250 degrees C and progresses with maxima at around 360, 440 and 520 degrees C. The results indicate that carnauba wax is an attractive material for use as a matrix for encapsulation of flavours in order to improve their functionality and stability in products.
PB  - MDPI, BASEL
T2  - Sensors
T1  - Microencapsulation of Flavors in Carnauba Wax
EP  - 912
IS  - 1
SP  - 901
VL  - 10
DO  - 10.3390/s100100901
ER  - 

@article{
author = "Milanović, Jelena and Manojlović, Verica and Lević, Steva and Rajić, Nevenka and Nedović, Viktor and Bugarski, Branko",
year = "2010",
abstract = "The subject of this study is the development of flavor wax formulations aimed for food and feed products. The melt dispersion technique was applied for the encapsulation of ethyl vanillin in wax microcapsules. The surface morphology of microparticles was investigated using scanning electron microscope (SEM), while the loading content was determined by HPLC measurements. This study shows that the decomposition process under heating proceeds in several steps: vanilla evaporation occurs at around 200 degrees C, while matrix degradation starts at 250 degrees C and progresses with maxima at around 360, 440 and 520 degrees C. The results indicate that carnauba wax is an attractive material for use as a matrix for encapsulation of flavours in order to improve their functionality and stability in products.",
publisher = "MDPI, BASEL",
journal = "Sensors",
title = "Microencapsulation of Flavors in Carnauba Wax",
pages = "912-901",
number = "1",
volume = "10",
doi = "10.3390/s100100901"
}

Milanović, J., Manojlović, V., Lević, S., Rajić, N., Nedović, V.,& Bugarski, B.. (2010). Microencapsulation of Flavors in Carnauba Wax. in Sensors
MDPI, BASEL., 10(1), 901-912.
https://doi.org/10.3390/s100100901

Milanović J, Manojlović V, Lević S, Rajić N, Nedović V, Bugarski B. Microencapsulation of Flavors in Carnauba Wax. in Sensors. 2010;10(1):901-912.
doi:10.3390/s100100901 .

Milanović, Jelena, Manojlović, Verica, Lević, Steva, Rajić, Nevenka, Nedović, Viktor, Bugarski, Branko, "Microencapsulation of Flavors in Carnauba Wax" in Sensors, 10, no. 1 (2010):901-912,
https://doi.org/10.3390/s100100901 . .