Encapsulation techniques to increase lipid stability

Author:

Cittadini Aurora,Munekata Paulo Eduardo Sichetti,Pateiro Mirian,Sarriés María V.,Domínguez Rubén,Lorenzo José M.

Publisher

Elsevier

Reference115 articles.

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3. Techniques for nanoencapsulation of food ingredients;Anandharamakrishnan,2014

4. Microencapsulated mixture of fish oil and fortified in ice cream;Andajani;Jurnal Ilmu Dan Teknologi Hasil Ternak,2017

5. Cinta senese burgers with omega-3 fatty acids: Effect of storage and type of enrichment on quality characteristics;Aquilani;Archivos de Zootecnia,2018

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1. Microencapsulation of natural products using spray drying; an overview;Journal of Microencapsulation;2024-08-12

2. Freeze‐Drying of Meat and Seafood Products;Freeze Drying of Food Products;2024-01-05

3. Natural Additives in Meat Products as Antioxidants and Antimicrobials;Functional Meat Products;2023-12-09

4. Encapsulated natural pigments: Techniques and applications;Journal of Food Process Engineering;2023-03-07

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