Effect of exopolysaccharides-producing strain on oxidation stability of DHA micro algae oil microcapsules-Reference-Cited by-同舟云学术

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Effect of exopolysaccharides-producing strain on oxidation stability of DHA micro algae oil microcapsules

Published:2018-06 Issue: Volume:23 Page:60-66
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Liu Lu,Qu Xiuwei,Li Xiaodong,Massounga Bora Awa Fanny,Chen Ping,Wang Haixia,Wang Chunchao

Funder

Heilongjiang Province Education Department General Project

Applied Technology Research and Development Project

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference41 articles.

1. Effect of natural antioxidants on the lipid oxidation of microencapsulated seed oil;Ahn;Food Control,2012

2. 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

3. AOCS (American Oil Chemists’ Society) (2011). P-Anisidine value. AOCS Official Method Cd 18-90.

4. New perspectives for Lactobacilli exopolysaccharides;Badel;Biotechnology Advances,2011

5. Heterotrophic production of long chain omega-3 fatty acids utilizing algae and algae-like microorganisms;Barclay;Journal of Applied Phycology,1994

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