Using freezing and drying techniques of emulsions for the microencapsulation of fish oil to improve oxidation stability

Colloids and Surfaces B: Biointerfaces

Volumn 12, Issue 3-6, 1999, Pages 223-229

  Heinzelmann, Katrin ^a   Franke, Knut ^a  

^a German Institute of Food Technologies   (Germany)

Author keywords

Fish oil; Freeze drying; Microencapsulation; PUFA; Shelf life

Indexed keywords

CARBOHYDRATE; FISH OIL; POLYUNSATURATED FATTY ACID;

ARTICLE; EMULSION; FATTY ACID OXIDATION; FREEZE DRYING; ISCHEMIC HEART DISEASE; MICROENCAPSULATION; MOLECULAR STABILITY; PRIORITY JOURNAL; TEMPERATURE;

EID: 0032969419     PISSN: 09277765     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0927-7765(98)00077-0     Document Type: Article

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