Stability of n-3 fatty acids in fish particles during processing by impingement jet

Journal of Food Engineering

Volumn 56, Issue 2-3, 2003, Pages 245-247

  Bórquez, Rodrigo ^a  

^a UNIVERSITY OF CONCEPCIÓN   (Chile)

Author keywords

Impingement drying; Impingement freezing; N 3 fatty acids; Superheated steam

Indexed keywords

DRYING; ESTERS; FREEZING; HEAT TRANSFER; OXIDATION; REYNOLDS NUMBER;

IMPINGEMENT JETS;

FATTY ACIDS;

EID: 0037290254     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(02)00261-3     Document Type: Conference Paper

References (7)

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2. Bórquez R., Koller W.D., Wolf W., Spiess W.E.L. Stability of n-3 fatty acids of fish protein concentrate during drying and storage. Lebensmittel Wissenschaft und Technologie. 30:1997b;508-512.
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