Protection of echium oil by microencapsulation with phenolic compounds-Reference-Cited by-同舟云学术

Protection of echium oil by microencapsulation with phenolic compounds

Published:2016-10 Issue: Volume:88 Page:114-121
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Comunian Talita A.,Boillon Mickaël R.G.,Thomazini Marcelo,Nogueira Marina Sayuri,de Castro Inar Alves,Favaro-Trindade Carmen S.

Funder

FAPESP (Fundação de Amparo à Pesquisa do Estado de São Paulo)

Publisher

Elsevier BV

Subject

Food Science

Reference26 articles.

1. Echium: A source of stearidonic acid adapted to the northern great plains in the US;Berti,2007

2. A rapid method of total lipid extraction and purification;Bligh;Canadian Journal of Biochemistry and Physiology,1959

3. Sources and production of specialty oils containing GLA and stearidonic acid;Clough;Lipid Technology,1993

4. Antioxidant activity of phenolic compounds added to a functional emulsion containing omega-3 fatty acids and plant sterol esters;Espinosa;Food Chemistry,2015

5. Microencapsulação de ingredientes alimentícios;Favaro-Trindade;Brazilian Journal of Food Technology,2008

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