Influence of the microencapsulation on the quality parameters and shelf-life of extra-virgin olive oil encapsulated in the presence of BHT and different capsule wall components

Food Research International

Volumn 45, Issue 1, 2012, Pages 256-261

  Calvo, Patricia ^a   Castaño, Ángel Luís ^a   Lozano, Mercedes ^a   González Gómez, David ^a  

^a Junta de Extremadura   (Spain)

Author keywords

Extra virgin olive oil; Freeze drying; Microencapsulation; Oxidative stability; Quality

Indexed keywords

ANTIOXIDANT ADDITIVES; CARBOXY METHYLCELLULOSE; CHEMICAL CHARACTERISTIC; CHEMICAL COMPOSITIONS; ENCAPSULATED OIL; FREEZE-DRYING; MALTODEXTRINS; MICROCAPSULES; MICROENCAPSULATION; OIL QUALITY; OLIVE OIL; OXIDATIVE STABILITY; PROCESS YIELD; QUALITY PARAMETERS; SHELF LIFE; STABILITY STUDY; WALL MATERIALS;

CHEMICAL STABILITY; IMAGE QUALITY; OXIDATION RESISTANCE; PACKAGING; PHOSPHOLIPIDS; STABILITY; VEGETABLE OILS;

ENCAPSULATION;

EID: 82655162599     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.10.036     Document Type: Article

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