Vegetable Oils Rich in Polyunsaturated Fatty Acids: Nanoencapsulation Methods and Stability Enhancement-Reference-Cited by-同舟云学术

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Vegetable Oils Rich in Polyunsaturated Fatty Acids: Nanoencapsulation Methods and Stability Enhancement

Published:2020-01-31 Issue:1 Volume:38 Page:32-69
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Jurić Slaven¹,Jurić Marina²,Siddique Md Abu Bakar³,Fathi Milad⁴

Affiliation:

1. Department of Chemistry, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia

2. Department of Food Chemistry, Faculty of Pharmacy and Biochemistry, University of Zagreb, Zagreb, Croatia

3. Department of Agriculture and Food Science, University College Dublin (UCD) Belfield, Dublin, Ireland

4. Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2020.1717524

Reference216 articles.

1. Determination of lipid oxidation products in vegetable oils and marine omega-3 supplements

2. Polyunsaturated fatty acids, inflammation, and immunity

3. Sensory Assessment of Microencapsulated Fish Oil Powder

4. A critique of paradoxes in current advice on dietary lipids

5. Prevention of nerve conduction deficit in diabetic rats by polyunsaturated fatty acids

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3. Redesigning soybean with improved oil and meal traits;Theoretical and Applied Genetics;2024-09-10

4. Essential Oils and Their Eco-friendly Encapsulated Products for Mycotoxins Reduction: Current Situation and Future Prospects;Food and Bioprocess Technology;2024-05-21

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