Contribution of microencapsulated n-3 PUFA powder toward sensory and oxidative stability of bread

Journal of Food Processing and Preservation

Volumn 35, Issue 5, 2011, Pages 596-604

  Henna Lu, F S ^a   Norziah, M H ^b  

^a UCSI UNIVERSITY   (Malaysia)

^b Universiti Sains Malaysia   (Malaysia)

Author keywords

[No Author keywords available]

Indexed keywords

DIETARY SOURCES; DIETARY SUPPLEMENTATION; DOCOSAHEXAENOIC ACID; EICOSAPENTAENOIC ACID; FISH OIL; HEALTH BENEFITS; HIGH CAPACITY; HUMAN BODIES; LIPID OXIDATION; MARINE LIPIDS; N-3 PUFA; NEW PRODUCT; OXIDATIVE STABILITY; PEROXIDE VALUE; SENSORY EVALUATION;

BAKERIES; FATTY ACIDS; GAS CHROMATOGRAPHY; LIPIDS; OXIDATION; OXIDATION RESISTANCE; POLYUNSATURATED FATTY ACIDS;

FOOD PRODUCTS;

TRITICUM AESTIVUM;

EID: 80053599777     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2010.00505.x     Document Type: Article

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