Summary Flavours can be among the most valuable ingredients in any food formula. Even small amounts of some aroma substance can be expensive, and because they are usually delicate and volatile, preserving them is often a top concern of food manufacturers. Encapsulation describes different processes to cover an active compound with a protective wall material and it can be employed to treat flavours so as to impart some degree of protection against evaporation, reaction, or migration in a food. Encapsulation of flavours has been attempted and commercialized using many different methods such as spray drying, spray chilling or spray cooling, extrusion, freeze drying, coacervation and molecular inclusion. The choice of appropriate microencapsulation technique depends upon the end use of the product and the processing conditions involved in the manufacturing product. This overview describes each method cited above in terms of the basic chemical and/or physical principles involved and covers mechanisms of flavour release from food matrices.

Flavour encapsulation and controlled release - a review.

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Microgrids and Active Distribution Networks offer a potential solution for sustainable, energy-efficient power supply to cater for increasing load growth, supplying power to remote areas, generation of clean power and reduction in emission of greenhouse gases & particulates as per Kyoto protocol.

Microgrids and Active Distribution Networks

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A skeletal mechanism for biodiesel blend surrogates combustion

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Kian Jon Chua

Papers

Analytical study of cyclic temperature drying: effect on drying kinetics and product quality

Fundamental formulation of a modified LMTD method to study indirect evaporative heat exchangers

Energy performance of residential buildings in Singapore

A skeletal mechanism for biodiesel blend surrogates combustion

Emission reduction from a diesel engine fueled by pine oil biofuel using SCR and catalytic converter