Microencapsulation, Nanoencapsulation, Edible Film, and Coating Applications in Seafood Processing

Handbook of Seafood Quality, Safety and Health Applications

Volumn , Issue , 2010, Pages 414-422

  Sathivel, Subramaniam ^a   Kramer, Don ^b  

^a LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTER   (United States)

^b UNIVERSITY OF ALASKA ANCHORAGE   (United States)

Author keywords

Arrowtooth flounder fish protein coated salmon fillets reduced lipid oxidation activity; Carbohydrates, as starches, corn syrup solids, and maltodextrins good coating materials for microencapsulated fish oil powders; Coating materials selection for fish oil microencapsulation; Edible films and coatings are biodegradable barriers to moisture, oxygen, flavour, aroma, and oil, food quality and shelf life; Fish oils, main source of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA); Microencapsulation and edible coating technologies improving shelf life of fish and seafood; Microencapsulation application in fish oil technology; Microencapsulation, nanoencapsulation, edible film, and coating applications in seafood processing; Nanoencapsulated fish oil, nanotechnology role in food systems more nutrients and bioactive compounds to human body; Oxidative stability of fish oil improved using microencapsulation processes

Indexed keywords

EID: 82155160647     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781444325546.ch33     Document Type: Chapter

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