New Analytical Evidence of Discontinuous Oxidation in Dried Microencapsulated Lipids-Reference-Cited by-同舟云学术

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New Analytical Evidence of Discontinuous Oxidation in Dried Microencapsulated Lipids

Published:2015-09-24 Issue:11-12 Volume:92 Page:1601-1607
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Morales Arturo,Marmesat Susana,Ruiz-Méndez Mª Victoria,Márquez-Ruiz Gloria,Velasco Joaquín

Funder

Consejo Superior de Investigaciones Científicas

Junta de Andalucía

Ministerio de Economía y Competitividad

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

http://link.springer.com/content/pdf/10.1007/s11746-015-2724-2

Reference29 articles.

1. Vega C, Roos YH (2006) Spray-dried dairy and dairy-like emulsions—compositional considerations. J Dairy Sci 89:383–401

2. Gharsallaoui A, Roudaut G, Chambin O, Voilley A, Saurel R (2007) Applications of spray-drying in microencapsulation of food ingredients: an overview. Food Res Int 40:1107–1121

3. Drusch S, Mannino S (2009) Patent-based review on industrial approaches for the microencapsulation of oils rich in polyunsaturated fatty acids. Trends Food Sci Technol 20:237–244

4. Velasco J, Dobarganes MC, Márquez-Ruiz G (2003) Variables affecting lipid oxidation in dried microencapsulated oils. Grasas Aceites 54:304–314

5. Velasco J, Marmesat S, Dobarganes C, Márquez-Ruiz G (2006) Heterogeneous aspects of lipid oxidation in dried microencapsulated oils. J Agric Food Chem 54:1722–1729

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3. Influence of oil droplet size on the oxidative stability of the free and encapsulated fractions of freeze‐dried microencapsulated sunflower oil;International Journal of Food Science & Technology;2019-09-22

4. Antioxidant efficacy of thymol and carvacrol in microencapsulated walnut oil triacylglycerols;Food Chemistry;2019-04

5. Effects of the drying method on the oxidative stability of the free and encapsulated fractions of microencapsulated sunflower oil;International Journal of Food Science & Technology;2019-03-18

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