Stabilization of a nutraceutical omega-3 fatty acid by encapsulation in ultrathin electrosprayed zein prolamine

Journal of Food Science

Volumn 75, Issue 6, 2010, Pages

  Torres Giner, S ^a   Martinez Abad, Antonio ^a   Ocio, Maria J ^a,b   Lagaron, Jose M ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Electrospinning; Electrospraying; Nanotechnology; Nutraceuticals; Ultrathin encapsulation; Zein prolamine

Indexed keywords

ALDEHYDE; DOCOSAHEXAENOIC ACID; NANOCAPSULE; OMEGA 3 FATTY ACID; PHENYLPROPANOLAMINE; VOLATILE ORGANIC COMPOUND; ZEIN;

ARTICLE; CHEMICAL MODEL; CHEMISTRY; DIET SUPPLEMENTATION; ELECTROCHEMICAL ANALYSIS; FOOD HANDLING; HALF LIFE TIME; HEAT; HUMIDITY; INFRARED SPECTROSCOPY; KINETICS; MASS FRAGMENTOGRAPHY; METHODOLOGY; OXIDATION REDUCTION REACTION; TASTE; ULTRASTRUCTURE;

ALDEHYDES; DIETARY SUPPLEMENTS; DOCOSAHEXAENOIC ACIDS; ELECTROCHEMICAL TECHNIQUES; FATTY ACIDS, OMEGA-3; FOOD TECHNOLOGY; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HALF-LIFE; HOT TEMPERATURE; HUMIDITY; KINETICS; MODELS, CHEMICAL; NANOCAPSULES; OXIDATION-REDUCTION; PHENYLPROPANOLAMINE; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; TASTE; VOLATILE ORGANIC COMPOUNDS; ZEIN;

EID: 77955808106     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01678.x     Document Type: Article

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