Sensory assessment of microencapsulated fish oil powder

JAOCS, Journal of the American Oil Chemists' Society

Volumn 84, Issue 1, 2007, Pages 37-45

  Kolanowski, Wojciech ^a   Jaworska, Danuta ^a   Weißbrodt, Jenny ^b   Kunz, Benno ^b  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

^b UNIVERSITY OF BONN   (Germany)

Author keywords

Fish oil; Food quality; Microencapsulation; Omega 3 LC PUFA; Oxidation; Sensory assessment; Spray drying

Indexed keywords

DAIRY PRODUCTS; DEXTROSE; ENCAPSULATION; FATTY ACIDS; FISH; OXIDATION; SPRAY DRYING;

FISH OIL; FOOD QUALITY; MICROENCAPSULATION; OMEGA-3 LC PUFA;

OILS AND FATS;

EID: 34250644338     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-006-1000-x     Document Type: Article

References (23)

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