Impact of chitosan and oregano extract on the physicochemical properties of microencapsulated fish oil stored at different temperature
Author:
Affiliation:
1. Mumbai Research Centre of ICAR, CIFT, Vashi, Navi Mumbai, India
2. ICAR––Central Institute of Fisheries Technology (CIFT), Cochin, India
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1466319
Reference44 articles.
1. Microencapsulation of Fish Oil by Simple Coacervation of Hydroxypropyl Methylcellulose
2. Encapsulation of ethanol by spray drying technique: effects of sodium lauryl sulfate
3. Recent Developments in Microencapsulation of Food Ingredients
4. Development and characterization of an LDPE/chitosan composite antimicrobial film for chilled fish storage
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