Effects of antioxidants and humidity on the oxidative stability of microencapsulated fish oil-Reference-Cited by-同舟云学术

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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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4. Effects of Bacterioruberin-Rich Haloarchaeal Carotenoid Extract on the Thermal and Oxidative Stabilities of Fish Oil;Molecules;2023-12-09

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