Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials

Author:

Carneiro Helena C.F.,Tonon Renata V.,Grosso Carlos R.F.,Hubinger Míriam D.

Funder

CAPES

FAPESP

CNPq

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. AOAC, 2006. Official Methods of Analysis (18th ed.). Association of Official Analytical Chemists, Gaithersburg, Maryland.

2. Influence of wall material and inlet drying air temperature on the microencapsulation of fish oil by spray drying;Aghbashlo;Food and Bioprocess Technology,2012

3. Optimization of microencapsulation of seed oil by response surface methodology;Ahn;Food Chemistry,2008

4. The influence of drying methods on the stabilization of fish oil microcapsules: comparison of spray granulation, spray drying and freeze drying;Anwar;Journal of Food Engineering,2011

5. Maillard reaction products as encapsulants for fish oil powders;Augustin;Journal of Food Science,2006

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