Encapsulation of chia ( <i>Salvia hispanica</i> ) oil on an industrial scale to protect the omega‐3 against ultra‐high‐temperature ( <scp>UHT</scp> ) damage and lipid oxidation-Reference-Cited by-同舟云学术

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Encapsulation of chia ( Salvia hispanica ) oil on an industrial scale to protect the omega‐3 against ultra‐high‐temperature ( UHT ) damage and lipid oxidation

Published:2022-12-13 Issue:2 Volume:46 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

Rodrigues Juliana Burger¹,Prata Ana Silvia²^ORCID,Bollini Helena Maria André¹

Affiliation:

1. Department of Food and Nutrition School of Food Engineering (FEA), University of Campinas (UNICAMP) Campinas São Paulo Brazil

2. Department of Food Engineering School of Food Engineering (FEA), University of Campinas (UNICAMP) Campinas São Paulo Brazil

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.14242

Reference49 articles.

1. Compositional characteristics and oxidative stability of chia seed oil (Salvia hispanica L)

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

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