Encapsulation of a lipid precursor, the eicosapentaenoic acid, to study the development of the Crassostrea gigas oyster flavours

Journal of Microencapsulation

Volumn 20, Issue 1, 2003, Pages 35-46

  Jouzel, B ^a   Pennarun, A L ^a   Prost, C ^a   Renard, D ^b   Poncelet, D ^a   Demaimay, M ^a  

^a LUNAM UNIVERSITÉ   (France)

^b CEMAGREF   (France)

Author keywords

Complex coacervation; Crassostrea gigas; Lipid; Microencapsulation; Pacific oyster

Indexed keywords

ACYLGLYCEROL; COD LIVER OIL; GELATIN; GUM ARABIC; ICOSAPENTAENOIC ACID; LIPID; SEA WATER;

AROMA; ARTICLE; BIVALVE; COACERVATION; CONTROLLED STUDY; DIGESTION; ENVIRONMENTAL FACTOR; FLAVOR; MICROCAPSULE; MICROENCAPSULATION; MOLECULAR SIZE; NONHUMAN; NUTRITIONAL PARAMETERS; OYSTER; PRESERVATION; PROCESS OPTIMIZATION; PROCESS TECHNOLOGY; SYNTHESIS;

ACACIA; ANIMALS; DRUG COMPOUNDING; DRUG DELIVERY SYSTEMS; DRUG STABILITY; EMULSIONS; FATTY ACIDS, UNSATURATED; GELATIN; LIPIDS; MICROSCOPY, PHASE-CONTRAST; ODORS; OSTREIDAE; PARTICLE SIZE; SEAWATER;

EID: 0037278203     PISSN: 02652048     EISSN: None     Source Type: Journal    
DOI: 10.1080/02652040210162603     Document Type: Article

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