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Effects of antioxidants and humidity on the oxidative stability of microencapsulated fish oil

  • Published:2004-04 Issue:4 Volume:81 Page:355-360
  • ISSN:0003-021X
  • Container-title:Journal of the American Oil Chemists' Society
  • language:en
  • Short-container-title:J Amer Oil Chem Soc

Author:

Baik M. -Y.12,Suhendro E. L.1,Nawar W. W.1,McClements D. J.1,Decker E. A.1,Chinachoti P.13

Affiliation:

1. ; Department of Food Science; University of Massachusetts; 01003 Amherst Massachusetts

2. ; Department of Food Science and Technology; Kyung Hee University; Yongin Korea

3. Hills Pet Nutrition, Inc.; P.O. Box 1658 66601-1658 Topeka KS

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference23 articles.

1. Food Enrichment with Long-Chain n-3 PUFA;Newton;INFORM,1996

2. Nutritional Aspects of n-3 Fatty Acids;Haumann;INFORM,1997

3. Oxidación de fracciones de aceite libres y encapsulades en aceites de pescado microencapsulados;Velasco;Grasas Aceites,2000

4. Microencapsulation and Encapsulated Ingredients;Driezak;Food Technol.,1988

5. Lipid Encapsulation Technology- Techniques and Applications to Food;Matsuno;Trends Food Sci. Technol.,1993
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