Microencapsulation of conjugated linolenic acid-rich pomegranate seed oil by an emulsion method
Controlled release of food ingredients and their protection from oxidation are the key functionality provided by microencapsulation. In the present study, pomegranate seed oil, rich in conjugated linolenic acid, was microencapsulated. As encapsulating agent, sodium alginate or trehalose was used. Ca...
| Publié dans: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 18(2012), 6 vom: 14. Dez., Seite 549-58 |
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| Auteur principal: | |
| Autres auteurs: | , , |
| Format: | Article en ligne |
| Langue: | English |
| Publié: |
2012
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| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Sujets: | Comparative Study Journal Article Alginates Caseins Emulsifying Agents Emulsions Food Additives Hexuronic Acids Linoleic Acids, Conjugated Plant Oils plus... |
| Accès en ligne |
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