Maillard Reaction Products as Encapsulants for Fish Oil Powders

Author:

Augustin Mary Ann,Sanguansri Luz,Bode Ortwin

Publisher

Wiley

Subject

Food Science

Reference44 articles.

1. Polyunsaturated fatty acids: delivery, innovation and incorporation into foods;Augustin;Food Aust,2003

2. Microencapsulation of food ingredients;Augustin;Food Aust,2001

3. Microencapsulation: offering solutions for the food industry;Brazel;Cereal Foods World,1999

4. Effect of heat treatment on the antioxidant and pro-oxidant activity of milk;Calligaris;Int Dairy J,2004

5. Improvement of functional properties of ß-lactoglobulin glycated through the Maillard reaction is related to the nature of the sugar;Chevalier;Int Dairy J,2001

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