Microencapsulation of fish oil with olive leaf extract instead of synthetic antioxidant and its effects on nutraceutical properties of fish oil at different inlet temperatures-Reference-Cited by-同舟云学术

Microencapsulation of fish oil with olive leaf extract instead of synthetic antioxidant and its effects on nutraceutical properties of fish oil at different inlet temperatures

Published:2022-08-30 Issue: Volume: Page:
ISSN:2190-6815
Container-title:Biomass Conversion and Biorefinery
language:en
Short-container-title:Biomass Conv. Bioref.

Author:

Özyurt Gülsün^ORCID,Durmuş Mustafa^ORCID,Özkütük A. Serhat^ORCID,Uçar Yılmaz^ORCID

Funder

Çukurova Üniversitesi

Publisher

Springer Science and Business Media LLC

Subject

Renewable Energy, Sustainability and the Environment

Link

https://link.springer.com/content/pdf/10.1007/s13399-022-03231-4.pdf

Reference44 articles.

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2. Innis SM (2009) Omega-3 Fatty acids and neural development to 2 years of age: do we know enough for dietary recommendations? J Pediatr Gastroenterol Nutr 48:S16–S24. https://doi.org/10.1097/MPG.0b013e31819773cf

3. Miyake T, Shibamoto T (1996) Simultaneous determination of acrolein, malonaldehyde and 4-hydroxy-2-nonenal produced from lipids oxidized with Fenton’s reagent. Food Chem Toxicol 34:1009–1011. https://doi.org/10.1016/S0278-6915(96)00063-4

4. Gharsallaoui A, Roudau T, Chambin O, Voilley A, Saurel R (2007) Applications of spray-drying in microencapsulation of food ingredients: an overview. Food Res Int 40:1107–1121. https://doi.org/10.1016/j.foodres.2007.07.004

5. Annamalai J, Dushyant CK, Gudipati V (2015) Oxidative stability of microencapsulated fish oil during refrigerated storage. J Food Process Preserv 39(6):1944–1955. https://doi.org/10.1111/jfpp.12433

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