Polyphenolic fractions improve the oxidative stability of microencapsulated linseed oil-Reference-Cited by-同舟云学术

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Polyphenolic fractions improve the oxidative stability of microencapsulated linseed oil

Published:2012-03-12 Issue:7 Volume:114 Page:760-771
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Rubilar Mónica¹²,Morales Eduardo¹,Sáez Roberto¹,Acevedo Francisca¹,Palma Barbara¹,Villarroel Mario¹²,Shene Carolina¹²

Affiliation:

1. Center of Food Biotechnology and Bioseparations, BIOREN, Universidad de La Frontera, Casilla, Temuco, Chile

2. Agriaquaculture Nutritional Genomic Center, CGNA (R10C1001), Technology and Processes Unit. Universidad de La Frontera, Casilla, Temuco, Chile

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201100230

Reference45 articles.

1. Fatty acid variation in seed oil amongOcimumspecies

2. Quality characteristics of edible linseed oil

3. Means of Delivering Recommended Levels of Long Chain n-3 Polyunsaturated Fatty Acids in Human Diets

4. Flavor encapsulation with carbohydrate glasses;Blake A.;Int. Food Ingredients,1994

5. Chemistry and biochemistry of 4-hydroxynonenal, malonaldehyde and related aldehydes

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