Physicochemical and sensory properties of yogurt enriched with microencapsulated fish oil
Encapsulation of marine omega-3 oil by complex coacervation technique has been introduced as most effective approach to delay its oxidation and extend shelf life of ω(3)-enriched food products. Therefore, to produce enriched yogurt, fish oil containing long-chain omega-3 polyunsaturated fatty acids...
| Publié dans: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 18(2012), 4 vom: 01. Aug., Seite 381-90 |
|---|---|
| Auteur principal: | |
| Autres auteurs: | , |
| Format: | Article en ligne |
| Langue: | English |
| Publié: |
2012
|
| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Sujets: | Comparative Study Journal Article Research Support, Non-U.S. Gov't Emulsifying Agents Fatty Acids, Omega-3 Fish Oils Food Additives Gels Lipid Peroxides Water plus... |
| Accès en ligne |
Volltext |