Optimization of the production of double-shell microparticles containing fish oil

Fish oil incorporation into food products is a challenge because long-chain fatty acids are susceptible to oxidation. Microencapsulation is an alternative for protecting and delivering fish oil besides masking undesirable flavours. This work aimed to produce spray-chilled microparticles using spray-...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 25(2019), 5 vom: 01. Juli, Seite 359-369
1. Verfasser:	Fadini, Ana Lúcia (VerfasserIn)
Weitere Verfasser:	Dutra Alvim, Izabela, Paganotti, Katyri Bezerra de Freitas, Bataglia da Silva, Lidiane, Bonifácio Queiroz, Marise, Miguel, Ana Maria Rauen de Oliveira, Rodrigues, Rodney Alexandre Ferreira
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2019
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Central composite rotatable design double shell fish oil spray chilling spray drying Fish Oils Food Additives Water 059QF0KO0R mehr... Docosahexaenoic Acids 25167-62-8 Eicosapentaenoic Acid AAN7QOV9EA