Development of functional bread containing nanoencapsulated omega-3 fatty acids

Journal of Food Engineering

Volumn 105, Issue 4, 2011, Pages 585-591

  Gökmen, Vural ^a   Mogol, Burçe Ataç ^a   Lumaga, Roberta Barone ^b   Fogliano, Vincenzo ^b   Kaplun, Zoya ^c   Shimoni, Eyal ^c  

^a HACETTEPE UNIVERSITY   (Turkey)

^b UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^c TECHNION ISRAEL INSTITUTE OF TECHNOLOGY   (Israel)

Author keywords

Acrylamide; Functional bread; Lipid oxidation; Nanoencapsulation; Omega 3 fatty acids

Indexed keywords

ACRYLAMIDES; FUNCTIONAL BREAD; LIPID OXIDATION; NANO-ENCAPSULATION; OMEGA-3-FATTY ACIDS;

ALDEHYDES; AMIDES; FATTY ACIDS; FLAX; LINEN; METHANOL; OILS AND FATS; OILSEEDS; OXIDATION; POLYUNSATURATED FATTY ACIDS; SCANNING ELECTRON MICROSCOPY; SPRAY DRYING; YARN;

FOOD PRODUCTS;

LINUM USITATISSIMUM; ZEA MAYS;

EID: 79955859860     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.03.021     Document Type: Article

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