Textural, Color, Hygroscopic, Lipid Oxidation, and Sensory Properties of Cookies Containing Free and Microencapsulated Chia Oil-Reference-Cited by-同舟云学术

Textural, Color, Hygroscopic, Lipid Oxidation, and Sensory Properties of Cookies Containing Free and Microencapsulated Chia Oil

Published:2018-01-30 Issue:5 Volume:11 Page:926-939
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

de Almeida Melina Maynara Carvalho,Francisco Cristhian Rafael Lopes,de Oliveira Anielle,de Campos Sabrina Silva,Bilck Ana Paula,Fuchs Renata Hernandez Barros,Gonçalves Odinei Hess,Velderrama Patrícia,Genena Aziza Kamal,Leimann Fernanda Vitória

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/article/10.1007/s11947-018-2057-x/fulltext.html

Reference55 articles.

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2. Bastıoğlu, A. Z., Koç, M., & Ertekin, F. K. (2017). Moisture sorption isotherm of microencapsulated extra virgin olive oil by spray drying. Journal of Food Measurement and Characterization, 11(3), 1–11. https://doi.org/10.1007/s11694-017-9507-4 .

3. Blahovec, J. (2004). Sorption isotherms in materials of biological origin mathematical and physical approach. Journal of Food Engineering, 65(4), 489–495. https://doi.org/10.1016/j.jfoodeng.2004.02.012 .

4. Bligh, E., & Dyer, W. (1959). A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry, 37(8), 911–917.

5. Bodoira, R. M., Penci, M. C., Ribotta, P. D., & Martínez, M. L. (2017). Chia (Salvia hispanica L.) oil stability: study of the effect of natural antioxidants. LWT - Food Science and Technology, 75, 107–113. https://doi.org/10.1016/j.lwt.2016.08.031 .

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