Properties of spray-dried fish oil with different carbohydrates as carriers-Reference-Cited by-同舟云学术

Properties of spray-dried fish oil with different carbohydrates as carriers

Published:2017-10-09 Issue:13 Volume:54 Page:4181-4188
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Botrel Diego Alvarenga,Borges Soraia Vilela,Yoshida Maria Irene,Feitosa Judith Pessoa de Andrade,Fernandes Regiane Victória de Barros,de Souza Hugo Junior Barboza,de Paula Regina Célia Monteiro

Funder

Minas Gerais State Foundation for Research Development

National Counsel of Technological and Scientific Development

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-017-2877-0/fulltext.html

Reference35 articles.

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3. Alemán M, Bou R, Guardiola F, Durand E, Villeneuve P, Jacobsen C, Sørensen AD (2015) Antioxidative effect of lipophilized caffeic acid in fish oil enriched mayonnaise and milk. Food Chem 167:236–244. doi: 10.1016/j.foodchem.2014.06.083

4. Basu S, Shivhare US, Mujumdar AS (2006) Models for sorption isotherms for foods: a review. Dry Technol 24:917–930. doi: 10.1080/07373930600775979

5. Bhandari BR, Datta N, Howes T (1997) Problems associated with the spray drying of sugar-rich foods. Dry Technol 15:671–684. doi: 10.1080/07373939708917253

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