Effects of the drying method on the oxidative stability of the free and encapsulated fractions of microencapsulated sunflower oil-Reference-Cited by-同舟云学术

Effects of the drying method on the oxidative stability of the free and encapsulated fractions of microencapsulated sunflower oil

Published:2019-03-18 Issue:8 Volume:54 Page:2520-2528
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Holgado Francisca¹^ORCID,Márquez‐Ruiz Gloria¹^ORCID,Ruiz‐Méndez María Victoria²^ORCID,Velasco Joaquín²^ORCID

Affiliation:

1. Instituto de Ciencia y Tecnología de Alimentos y Nutrición Consejo Superior de Investigaciones Científicas (CSIC) c/ José Antonio Novais, 10 E‐28040 Madrid Spain

2. Instituto de la Grasa Consejo Superior de Investigaciones Científicas (CSIC) Campus Universidad Pablo de Olavide, Ctra. de Utrera Km 1 E‐41013 Sevilla Spain

Funder

Spanish Ministry of Economy, Industry and Competitiveness

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14162

Reference29 articles.

1. The influence of drying methods on the stabilization of fish oil microcapsules: Comparison of spray granulation, spray drying, and freeze drying

2. Microencapsulation of Oils: A Comprehensive Review of Benefits, Techniques, and Applications

3. Stability of Curcumin Microencapsulated by Spray and Freeze Drying in Binary and Ternary Matrices of Maltodextrin, Gum Arabic and Modified Starch