Development and characterization of stabilized omega-3 fatty acid and micronutrient emulsion formulation for food fortification
Author:
Funder
Science and Engineering Research Board
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-020-04614-z.pdf
Reference34 articles.
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2. Barceló-Coblijn G, Murphy EJ (2009) Alpha-linolenic acid and its conversion to longer chain n− 3 fatty acids: Benefits for human health and a role in maintaining tissue n− 3 fatty acid levels. Prog Lipid Res 48(6):355–374. https://doi.org/10.1016/j.plipres.2009.07.002
3. C. Alimentarius (1999) Codex standard for named vegetable oils. Codex Stan 210. https://www.fao.org/3/y2774e/y2774e04.htm.
4. Carneiro HC, Tonon RV, Grosso CR, Hubinger MD (2013) Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials. J Food Eng 115(4):443–451. https://doi.org/10.1016/j.jfoodeng.2012.03.033
5. Chantrapornchai W, Clydesdale F, McClements DJ (1998) Influence of droplet size and concentration on the color of oil-in-water emulsions. J Agric Food Chem 46(8):2914–2920. https://doi.org/10.1021/jf980278z
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