Physicochemical characterisation and oxidative stability of fish oil and fish oil-extra virgin olive oil microencapsulated by sugar beet pectin

Food Chemistry

Volumn 127, Issue 4, 2011, Pages 1694-1705

  Polavarapu, Sudheera ^a   Oliver, Christine M ^b   Ajlouni, Said ^a   Augustin, Mary Ann ^b  

^a UNIVERSITY OF MELBOURNE   (Australia)

^b CSIRO   (Australia)

Author keywords

Extra virgin olive oil; Microcapsule; Omega 3; Oxidation; Spray drying; Sugar beet pectin

Indexed keywords

CHARACTERISATION; EXTRA VIRGIN OLIVE OIL; FISH OIL; HIGH STORAGE TEMPERATURES; LIPID OXIDATION; MICROCAPSULE; MICROCAPSULES; OIL COMPOSITION; OIL DROPLETS; OMEGA-3; OXIDATIVE STABILITY; OXYGEN PRESSURE; RESIDUAL METALS; STORAGE CONDITION; WALL MATERIALS;

DRYING; ENCAPSULATION; FISH; METAL IONS; OXIDATION; OXIDATION RESISTANCE; OXYGEN; SPRAY DRYING; STORAGE (MATERIALS); SUGAR BEETS; VEGETABLE OILS;

SUGARS;

ANTIOXIDANT; EXTRA VIRGIN OLIVE OIL; FISH OIL; METAL ION; OLIVE OIL; OMEGA 3 FATTY ACID; PECTIN; UNCLASSIFIED DRUG;

ARTICLE; EMULSION; LIPID OXIDATION; MICROCAPSULE; MICROENCAPSULATION; MOISTURE; OXIDATION; OXYGEN TENSION; PHYSICAL CHEMISTRY; SPRAY DRYING; STORAGE TEMPERATURE; SUGAR BEET;

BETA VULGARIS SUBSP. VULGARIS;

EID: 79953180884     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.02.044     Document Type: Article

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