Oxidative stability of microencapsulated fish oil with rosemary, thyme and laurel extracts: A kinetic assessment-Reference-Cited by-同舟云学术

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Oxidative stability of microencapsulated fish oil with rosemary, thyme and laurel extracts: A kinetic assessment

Published:2019-01 Issue: Volume:240 Page:171-182
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Yeşilsu Ahmet Faruk,Özyurt Gülsün

Funder

General Directorate of Agricultural Research and Policies (Republic of Turkey Ministry of Food, Agriculture, and Livestock, Turkey)

Cukurova University Research Fund

Publisher

Elsevier BV

Subject

Food Science

Reference61 articles.

1. Optimization of emulsification procedure for mutual maximizing the encapsulation and exergy efficiencies of fish oil microencapsulation;Aghbashlo;Powder Technol.,2012

2. Influence of wall material and inlet drying air temperature on the microencapsulation of fish oil by spray drying;Aghbashlo;Food Bioprocess Technol.,2013

3. Antioxidant effect of natural plant extracts on the microencapsulated high oleic sunflower oil;Ahn;J. Food Eng.,2008

4. Antioxidant and antimicrobial activities of different extracts of some medicinal herbs consumed as tea and spices in Turkey;Albayrak;J. Food Biochem.,2012

5. The effect of diets supplemented with thyme essential oils and rosemary extract on the deterioration of farmed gilthead seabream (Sparus aurata) during storage on ice;Álvarez;Food Chem.,2012

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3. Improved oxidative stability of functional oils with Spirulina enhanced by probiotic fermentation and encapsulation;Journal of Applied Phycology;2024-03-02

4. Bioactivity of Microencapsulated Cell-Free Supernatant of Streptococcus thermophilus in Combination with Thyme Extract on Food-Related Bacteria;Foods;2024-01-20

5. Omega-3 Enriched Fish and Shellfish Oils: Extraction, Preservation, and Health Benefits;Sustainable Materials and Technology;2024

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