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...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 18(2012), 4 vom: 01. Aug., Seite 381-90 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
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2012
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | 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 mehr... |
| Online verfügbar |
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