Effects of antioxidants and humidity on the oxidative stability of microencapsulated fish oil

JAOCS, Journal of the American Oil Chemists' Society

Volumn 81, Issue 4, 2004, Pages 355-360

  Baik, M Y ^a,b   Suhendro, E L ^a   Nawar, W W ^a   McClements, D J ^a   Decker, E A ^a   Chinachoti, P ^a,c  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b Kyung Hee University   (South Korea)

^c Hill's Pet Nutrition Inc   (United States)

Author keywords

Antioxidants; Fish oil; Microencapsulation; Oxidation; Relative humidity

Indexed keywords

ANTIOXIDANTS; ATMOSPHERIC HUMIDITY; EMULSIFICATION; ENCAPSULATION; MOISTURE; OXIDATION;

FISH OILS; FUNCTIONAL PROTEINS; MICROENCAPSULATION; OXIDATIVE STABILITY;

FOOD PROCESSING;

EID: 2642537577     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-004-0906-7     Document Type: Article

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