Comparison of encapsulation of garlic oil with α-, β-, and γ-cyclodextrin using Selected Ion Flow Tube-Mass Spectrometry (SIFT-MS)
- 11 January 2019
- journal article
- research article
- Published by Wiley in Journal of Food Processing and Preservation
- Vol. 43 (2) , e13865
Abstract
No abstract availableKeywords
Funding Information
- National Natural Science Foundation of China (31471595)
This publication has 20 references indexed in Scilit:
- Physicochemical and release characterisation of garlic oil-β-cyclodextrin inclusion complexesFood Chemistry, 2011
- Ambient analysis of trace compounds in gaseous media by SIFT-MSThe Analyst, 2011
- A review on cyclodextrin encapsulation of essential oils and volatilesFlavour and Fragrance Journal, 2010
- Microencapsulation of cinnamon leaf (Cinnamomum zeylanicum) and garlic (Allium sativum) oils in β-cyclodextrinJournal of Inclusion Phenomena and Macrocyclic Chemistry, 2007
- Biological properties of onions and garlicTrends in Food Science & Technology, 2007
- Selected ion flow tube mass spectrometry (SIFT‐MS) for on‐line trace gas analysisMass Spectrometry Reviews, 2004
- Cyclodextrins and their uses: a reviewProcess Biochemistry, 2004
- Encapsulation of Lemon Oil by Paste Method Using β-Cyclodextrin: Encapsulation Efficiency and Profile of Oil VolatilesJournal of Agricultural and Food Chemistry, 1999
- Quantitative Determination of Allicin and Alliin from Garlic by HPLC*Planta Medica, 1990
- Inclusion CompoundsJournal of Pharmaceutical Sciences, 1975