메뉴 건너뛰기




Volumn , Issue , 2008, Pages 370-403

Encapsulation of fish oils

Author keywords

[No Author keywords available]

Indexed keywords

FISH OIL;

EID: 84860841700     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781845694210.3.370     Document Type: Chapter
Times cited : (18)

References (137)
  • 1
    • 0141652844 scopus 로고    scopus 로고
    • Health benefits of marine-based omega-3 fatty acids
    • O'shea M. Health benefits of marine-based omega-3 fatty acids. Cereal Food World 2003, 48(5):236-237.
    • (2003) Cereal Food World , vol.48 , Issue.5 , pp. 236-237
    • O'shea, M.1
  • 2
    • 0037160682 scopus 로고    scopus 로고
    • Low consumption of seafood in early pregnancy as a risk factor for preterm delivery: prospective cohort study
    • Olsen S.F., Secher N.J. Low consumption of seafood in early pregnancy as a risk factor for preterm delivery: prospective cohort study. Brit Med J 2002, 324(7335):447-450.
    • (2002) Brit Med J , vol.324 , Issue.7335 , pp. 447-450
    • Olsen, S.F.1    Secher, N.J.2
  • 3
    • 0029912372 scopus 로고    scopus 로고
    • Increased docosahexaenoic acid levels in human newborn infants by administration of sardines and fish oil during pregnancy
    • Connor W.E., Lowensohn R., Hatcher L. Increased docosahexaenoic acid levels in human newborn infants by administration of sardines and fish oil during pregnancy. Lipids 1996, 31:S183-S187.
    • (1996) Lipids , vol.31
    • Connor, W.E.1    Lowensohn, R.2    Hatcher, L.3
  • 4
    • 0033037629 scopus 로고    scopus 로고
    • Possibilities of fish oil application for food products enrichment with omega-3 PUFA
    • Kolanowski W., Swiderski F., Berger S. Possibilities of fish oil application for food products enrichment with omega-3 PUFA. Int J Food Sci Nutr 1999, 50(1):39-49.
    • (1999) Int J Food Sci Nutr , vol.50 , Issue.1 , pp. 39-49
    • Kolanowski, W.1    Swiderski, F.2    Berger, S.3
  • 5
    • 0003599171 scopus 로고    scopus 로고
    • Designing foods for better health
    • Blum M. Designing foods for better health. Food Ingredients 1996, 3:25-29.
    • (1996) Food Ingredients , vol.3 , pp. 25-29
    • Blum, M.1
  • 6
    • 20044389146 scopus 로고    scopus 로고
    • Clinical review: practical applications of fish oil (omega-3 fatty acids) in primary care
    • Oh R. Clinical review: practical applications of fish oil (omega-3 fatty acids) in primary care. J Am Board Family Pract 2005, 18(1):28-36.
    • (2005) J Am Board Family Pract , vol.18 , Issue.1 , pp. 28-36
    • Oh, R.1
  • 7
    • 0038445881 scopus 로고    scopus 로고
    • Polyunsaturated fatty acids
    • Leatherhead Publishing, Leatherhead, Surrey, J. Young (Ed.)
    • Michelsen B., Madsen S.L., Gotfredsen P. Polyunsaturated fatty acids. Guide to Functional Food Ingredients 2001, 141-195. Leatherhead Publishing, Leatherhead, Surrey. J. Young (Ed.).
    • (2001) Guide to Functional Food Ingredients , pp. 141-195
    • Michelsen, B.1    Madsen, S.L.2    Gotfredsen, P.3
  • 8
    • 0042420296 scopus 로고    scopus 로고
    • Marine lipids as affected by processing and their quality preservation by natural antioxidants
    • Shahidi F., Kim S.K. Marine lipids as affected by processing and their quality preservation by natural antioxidants. ACS Symposium Series 2002, 816:1-13.
    • (2002) ACS Symposium Series , vol.816 , pp. 1-13
    • Shahidi, F.1    Kim, S.K.2
  • 9
    • 32244446711 scopus 로고    scopus 로고
    • Enrichment of food products with poly-unsaturated fatty acids by fish oil addition
    • Kolanowski W., Laufenberg G. Enrichment of food products with poly-unsaturated fatty acids by fish oil addition. Eur Food Res Technol 2006, 222(3-4):472-477.
    • (2006) Eur Food Res Technol , vol.222 , Issue.3-4 , pp. 472-477
    • Kolanowski, W.1    Laufenberg, G.2
  • 10
    • 33847760769 scopus 로고    scopus 로고
    • Docosahexaenoic acid (DHA), essentiality and requirements: why and how to provide supplementation
    • Valenzuela A., Sanhueza B.J., Nieto S. Docosahexaenoic acid (DHA), essentiality and requirements: why and how to provide supplementation. Grasas Aceites 2006, 57(2):229-237.
    • (2006) Grasas Aceites , vol.57 , Issue.2 , pp. 229-237
    • Valenzuela, A.1    Sanhueza, B.J.2    Nieto, S.3
  • 12
    • 0036957287 scopus 로고    scopus 로고
    • N-3 fatty acids for human nutrition: stability considerations
    • Kamal-Eldin A., Yanishlieva N.V. N-3 fatty acids for human nutrition: stability considerations. Eur J Lipid Sci Tech 2002, 104(12):825-836.
    • (2002) Eur J Lipid Sci Tech , vol.104 , Issue.12 , pp. 825-836
    • Kamal-Eldin, A.1    Yanishlieva, N.V.2
  • 13
    • 0038875851 scopus 로고    scopus 로고
    • Nutrition tid-bites - Essential fatty acids in health and chronic disease
    • Simopoulos A.P. Nutrition tid-bites - Essential fatty acids in health and chronic disease. Food Rev Int 1997, 13(4):623-631.
    • (1997) Food Rev Int , vol.13 , Issue.4 , pp. 623-631
    • Simopoulos, A.P.1
  • 14
    • 0034824292 scopus 로고    scopus 로고
    • Enrichment of spreadable fats with polyunsaturated fatty acids omega-3 using fish oil
    • Kolanowski W., Swiderski F., Lis E., Berger S. Enrichment of spreadable fats with polyunsaturated fatty acids omega-3 using fish oil. Int J Food Sci Nutr 2001, 52(6):469-476.
    • (2001) Int J Food Sci Nutr , vol.52 , Issue.6 , pp. 469-476
    • Kolanowski, W.1    Swiderski, F.2    Lis, E.3    Berger, S.4
  • 15
    • 84903035999 scopus 로고    scopus 로고
    • Office of Nutritional Products, Labeling, and Dietary Supplements, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, Docket no 91N-0103 2002 (accessed 10 January 2007); available from: FDA
    • FDA Letter responding to a request to reconsider the qualified claim for a dietary supplement health claim for omega-3 fatty acids and coronary heart disease Office of Nutritional Products, Labeling, and Dietary Supplements, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, Docket no 91N-0103 2002 (accessed 10 January 2007); available from:. http://www.cfsan.fda.gov/~dms/ds-ltr28.html.
    • Letter responding to a request to reconsider the qualified claim for a dietary supplement health claim for omega-3 fatty acids and coronary heart disease
  • 16
    • 33750139770 scopus 로고    scopus 로고
    • Innovative dietary sources of n-3 fatty acids
    • Whelan J., Rust C. Innovative dietary sources of n-3 fatty acids. Annu Rev Nutr 2006, 26:75-103.
    • (2006) Annu Rev Nutr , vol.26 , pp. 75-103
    • Whelan, J.1    Rust, C.2
  • 17
    • 32944457131 scopus 로고    scopus 로고
    • PO4-89 (accessed 10 January 2007); available from FDA
    • FDA FDA Announces Qualified Health Claims for Omega-3 Fatty Acids 2004, PO4-89 (accessed 10 January 2007); available from. http://www.fda.gov/bbs/topics/news/2004/NEW01115.html.
    • (2004) FDA Announces Qualified Health Claims for Omega-3 Fatty Acids
  • 18
    • 0030810626 scopus 로고    scopus 로고
    • Incorporation of n-3 polyunsaturated fatty acids into processed foods
    • Gibney M.J. Incorporation of n-3 polyunsaturated fatty acids into processed foods. Brit J Nutr 1997, 78(2):193-195.
    • (1997) Brit J Nutr , vol.78 , Issue.2 , pp. 193-195
    • Gibney, M.J.1
  • 19
    • 0035017908 scopus 로고    scopus 로고
    • Omega 3-fatty acids in some fish species from Turkey
    • Saglik S., Imre S. Omega 3-fatty acids in some fish species from Turkey. J Food Sci 2001, 66(2):210-212.
    • (2001) J Food Sci , vol.66 , Issue.2 , pp. 210-212
    • Saglik, S.1    Imre, S.2
  • 20
    • 14844284188 scopus 로고    scopus 로고
    • US Department of Health and Human Services and US Environmental Protection, For Immediate Release, P04-33 (accessed 10 January 2007); available from FDA
    • FDA FDA and EPA Announce the Revised Consumer Advisory on Methylmercury in Fish 2004, US Department of Health and Human Services and US Environmental Protection, For Immediate Release, P04-33 (accessed 10 January 2007); available from. http://www.fda.gov/bbs/topics/news/2004/NEW01038.html.
    • (2004) FDA and EPA Announce the Revised Consumer Advisory on Methylmercury in Fish
  • 21
    • 0037413190 scopus 로고    scopus 로고
    • What is the role of alpha-linolenic acid for mammals?
    • Sinclair A.J., Attar-Bashi N.M., Lid What is the role of alpha-linolenic acid for mammals?. Lipids 2002, 37(12):1113-1123.
    • (2002) Lipids , vol.37 , Issue.12 , pp. 1113-1123
    • Sinclair, A.J.1    Attar-Bashi, N.M.2    Lid3
  • 23
    • 0031809489 scopus 로고    scopus 로고
    • Can adults adequately convert alpha-linolenic acid (18: 3n-3) to eicosapentaenoic acid (20: 5n-3) and docosahexaenoic acid (22: 6n-3)?
    • Gerster H. Can adults adequately convert alpha-linolenic acid (18: 3n-3) to eicosapentaenoic acid (20: 5n-3) and docosahexaenoic acid (22: 6n-3)?. Int J Vitam Nutr Res 1998, 68(3):159-173.
    • (1998) Int J Vitam Nutr Res , vol.68 , Issue.3 , pp. 159-173
    • Gerster, H.1
  • 24
    • 33845262439 scopus 로고    scopus 로고
    • The production of n-3 long-chain polyunsaturated fatty acids in transgenic plants
    • Napier J.A. The production of n-3 long-chain polyunsaturated fatty acids in transgenic plants. Eur J Lipid Sci Tech 2006, 108(11):965-972.
    • (2006) Eur J Lipid Sci Tech , vol.108 , Issue.11 , pp. 965-972
    • Napier, J.A.1
  • 25
    • 17244364716 scopus 로고    scopus 로고
    • N-3 fatty acid enrichment of edible tissue of poultry: a review
    • Rymer C., Givens D.I. n-3 fatty acid enrichment of edible tissue of poultry: a review. Lipids 2005, 40(2):121-130.
    • (2005) Lipids , vol.40 , Issue.2 , pp. 121-130
    • Rymer, C.1    Givens, D.I.2
  • 26
    • 33846655417 scopus 로고    scopus 로고
    • The influence of dietary fish oil and vitamin E on the fatty acid profile and oxidative stability of frozen stored chicken breast meat
    • Koreleski J., Swiatkiewicz S. The influence of dietary fish oil and vitamin E on the fatty acid profile and oxidative stability of frozen stored chicken breast meat. J Anim Feed Sci 2006, 15(4):631-640.
    • (2006) J Anim Feed Sci , vol.15 , Issue.4 , pp. 631-640
    • Koreleski, J.1    Swiatkiewicz, S.2
  • 27
    • 3042728111 scopus 로고    scopus 로고
    • Effect of dietary fish oil, alpha-tocopheryl acetate, and zinc supplementation on the composition and consumer acceptability of chicken meat
    • Bou R., Guardiola F., Tres A., Barroeta A.C., Codony R. Effect of dietary fish oil, alpha-tocopheryl acetate, and zinc supplementation on the composition and consumer acceptability of chicken meat. Poultry Sci 2004, 83(2):282-292.
    • (2004) Poultry Sci , vol.83 , Issue.2 , pp. 282-292
    • Bou, R.1    Guardiola, F.2    Tres, A.3    Barroeta, A.C.4    Codony, R.5
  • 28
    • 0035374965 scopus 로고    scopus 로고
    • N-3 enrichment of chicken meat. 1. Use of very long-chain fatty acids in chicken diets and their influence on meat quality: fish oil
    • Lopez-Ferrer S., Baucells M.D., Barroeta A.C., Grashorn M.A. n-3 enrichment of chicken meat. 1. Use of very long-chain fatty acids in chicken diets and their influence on meat quality: fish oil. Poultry Sci 2001, 80(6):741-752.
    • (2001) Poultry Sci , vol.80 , Issue.6 , pp. 741-752
    • Lopez-Ferrer, S.1    Baucells, M.D.2    Barroeta, A.C.3    Grashorn, M.A.4
  • 30
    • 22344449432 scopus 로고    scopus 로고
    • Positional analysis of egg triacylglycerols and phospholipids from hens fed diets enriched with refined seal blubber oil
    • Pacetti D., Hulan H.W., Schreiner M., Boselli E., Frega N.G. Positional analysis of egg triacylglycerols and phospholipids from hens fed diets enriched with refined seal blubber oil. J Sci Food Agr 2005, 85(10):1703-1714.
    • (2005) J Sci Food Agr , vol.85 , Issue.10 , pp. 1703-1714
    • Pacetti, D.1    Hulan, H.W.2    Schreiner, M.3    Boselli, E.4    Frega, N.G.5
  • 31
    • 33748772299 scopus 로고    scopus 로고
    • Influence of fish oil in finishing diets on growth performance, carcass characteristics, and sensory evaluation of cattle
    • Wistuba T.J., Kegley E.B., Apple J.K. Influence of fish oil in finishing diets on growth performance, carcass characteristics, and sensory evaluation of cattle. J Anim Sci 2006, 84(4):902-909.
    • (2006) J Anim Sci , vol.84 , Issue.4 , pp. 902-909
    • Wistuba, T.J.1    Kegley, E.B.2    Apple, J.K.3
  • 33
    • 0036851194 scopus 로고    scopus 로고
    • Addition of protected and unprotected fish oil to diets for dairy cows. I. Effects on the yield, composition and taste of milk
    • Lacasse P., Kennelly J.J., Delbecchi L., Ahnadi C.E. Addition of protected and unprotected fish oil to diets for dairy cows. I. Effects on the yield, composition and taste of milk. J Dairy Res 2002, 69(4):511-520.
    • (2002) J Dairy Res , vol.69 , Issue.4 , pp. 511-520
    • Lacasse, P.1    Kennelly, J.J.2    Delbecchi, L.3    Ahnadi, C.E.4
  • 34
    • 2442605594 scopus 로고    scopus 로고
    • Manipulation of the n-3 polyunsaturated fatty acid content of muscle and adipose tissue in lambs
    • Cooper S.L., Sinclair L.A., Wilkinson R.G., Hallett K.G., Enser M., Wood J.D. Manipulation of the n-3 polyunsaturated fatty acid content of muscle and adipose tissue in lambs. J Anim Sci 2004, 82(5):1461-1470.
    • (2004) J Anim Sci , vol.82 , Issue.5 , pp. 1461-1470
    • Cooper, S.L.1    Sinclair, L.A.2    Wilkinson, R.G.3    Hallett, K.G.4    Enser, M.5    Wood, J.D.6
  • 35
    • 0036853152 scopus 로고    scopus 로고
    • Addition of fish oil to diets for dairy cows. II. Effects on milk fat and gene expression of mammary lipogenic enzymes
    • Ahnadi C.E., Beswick N., Delbecchi L., Kennelly J.J., Lacasse P. Addition of fish oil to diets for dairy cows. II. Effects on milk fat and gene expression of mammary lipogenic enzymes. J Dairy Res 2002, 69(4):521-531.
    • (2002) J Dairy Res , vol.69 , Issue.4 , pp. 521-531
    • Ahnadi, C.E.1    Beswick, N.2    Delbecchi, L.3    Kennelly, J.J.4    Lacasse, P.5
  • 36
    • 0034065062 scopus 로고    scopus 로고
    • Effects of supplementation of dairy cattle with fish oil on silage intake, milk yield and milk composition
    • Keady T.W.J., Mayne C.S., Fitzpatrick D.A. Effects of supplementation of dairy cattle with fish oil on silage intake, milk yield and milk composition. J Dairy Res 2000, 67(2):137-153.
    • (2000) J Dairy Res , vol.67 , Issue.2 , pp. 137-153
    • Keady, T.W.J.1    Mayne, C.S.2    Fitzpatrick, D.A.3
  • 38
    • 0842327908 scopus 로고    scopus 로고
    • Incorporation and stabilization of omega-3 fatty acids in surimi made from cod, Gadus morhua'
    • Park Y., Kelleher S.D., Mcclements D.J., Decker E.A. Incorporation and stabilization of omega-3 fatty acids in surimi made from cod, Gadus morhua'. J Agr Food Chem 2004, 52(3):597-601.
    • (2004) J Agr Food Chem , vol.52 , Issue.3 , pp. 597-601
    • Park, Y.1    Kelleher, S.D.2    Mcclements, D.J.3    Decker, E.A.4
  • 39
    • 0041414283 scopus 로고    scopus 로고
    • Microencapsulation and oxidative stability of spray-dried fish oil emulsions
    • Hogan S.A., O'riordan E.D., O'sullivan M. Microencapsulation and oxidative stability of spray-dried fish oil emulsions. J Microencapsul 2003, 20(5):675-688.
    • (2003) J Microencapsul , vol.20 , Issue.5 , pp. 675-688
    • Hogan, S.A.1    O'riordan, E.D.2    O'sullivan, M.3
  • 40
    • 3643075485 scopus 로고
    • Oxidative stability of encapsulated seal blubber oil
    • Shahidi F., Wanasundara U.N. Oxidative stability of encapsulated seal blubber oil. ACS Symposium Series 1995, 610:139-151.
    • (1995) ACS Symposium Series , vol.610 , pp. 139-151
    • Shahidi, F.1    Wanasundara, U.N.2
  • 41
    • 0031695821 scopus 로고    scopus 로고
    • Effect on plasma lipids and lipoproteins of replacing partially hydrogenated fish oil with vegetable fat in margarine
    • Muller H., Jordal O., Seljeflot I., Kierulf P., Kirkhus E., Ledsaak O., Pedersen J.I. Effect on plasma lipids and lipoproteins of replacing partially hydrogenated fish oil with vegetable fat in margarine. Brit J Nutr 1998, 80(3):243-251.
    • (1998) Brit J Nutr , vol.80 , Issue.3 , pp. 243-251
    • Muller, H.1    Jordal, O.2    Seljeflot, I.3    Kierulf, P.4    Kirkhus, E.5    Ledsaak, O.6    Pedersen, J.I.7
  • 42
    • 1542349998 scopus 로고    scopus 로고
    • Chemical and olfacto-metric characterization of volatile flavor compounds in a fish oil enriched milk emulsion
    • Venkateshwarlu G., Let M.B., Meyer A.S., Jacobsen C. Chemical and olfacto-metric characterization of volatile flavor compounds in a fish oil enriched milk emulsion. J Agr Food Chem 2004, 52(2):311-317.
    • (2004) J Agr Food Chem , vol.52 , Issue.2 , pp. 311-317
    • Venkateshwarlu, G.1    Let, M.B.2    Meyer, A.S.3    Jacobsen, C.4
  • 43
    • 25844529844 scopus 로고
    • Fish flavors
    • Lindsay R.C. Fish flavors. Food Rev Int 1990, 6(4):437-455.
    • (1990) Food Rev Int , vol.6 , Issue.4 , pp. 437-455
    • Lindsay, R.C.1
  • 44
    • 0025384519 scopus 로고
    • Low-temperature deodorizations of fish oils with volatile acidic and basic steam sources
    • Karahadian C., Lindsay R.C. Low-temperature deodorizations of fish oils with volatile acidic and basic steam sources. J Am Oil Chem Soc 1990, 67(2):85-91.
    • (1990) J Am Oil Chem Soc , vol.67 , Issue.2 , pp. 85-91
    • Karahadian, C.1    Lindsay, R.C.2
  • 45
    • 0002944189 scopus 로고    scopus 로고
    • Oxidation in fish-oil-enriched mayonnaise 1. Assessment of propyl gallate as an antioxidant by discriminant partial least squares regression analysis
    • Jacobsen C., Hartvigsen K., Lund P., Meyer A.S., Adler-Nissen J., Holstborg J., Holmer G. Oxidation in fish-oil-enriched mayonnaise 1. Assessment of propyl gallate as an antioxidant by discriminant partial least squares regression analysis. Eur Food Res Tech 1999, 210(1):13-30.
    • (1999) Eur Food Res Tech , vol.210 , Issue.1 , pp. 13-30
    • Jacobsen, C.1    Hartvigsen, K.2    Lund, P.3    Meyer, A.S.4    Adler-Nissen, J.5    Holstborg, J.6    Holmer, G.7
  • 46
    • 0000633741 scopus 로고    scopus 로고
    • Oxidation in fish-oil-enriched mayonnaise 2. Assessment of the efficacy of different tocopherol antioxidant systems by discriminant partial least squares regression analysis
    • Jacobsen C., Hartvigsen K., Lund P., Adler-Nissen J., Holmer G., Meyer A.S. Oxidation in fish-oil-enriched mayonnaise 2. Assessment of the efficacy of different tocopherol antioxidant systems by discriminant partial least squares regression analysis. Eur Food Res Tech 2000, 210(4):242-257.
    • (2000) Eur Food Res Tech , vol.210 , Issue.4 , pp. 242-257
    • Jacobsen, C.1    Hartvigsen, K.2    Lund, P.3    Adler-Nissen, J.4    Holmer, G.5    Meyer, A.S.6
  • 47
    • 84903020715 scopus 로고    scopus 로고
    • (accessed 15 January 2007); available from:
    • Quilici-Timmcke J. Improving omega-3 oils 2004, (accessed 15 January 2007); available from:. http://www.ffnmag.com/NH/ASP/strArticleID/343/strSite/FFNSite/articleDisplay.asp.
    • (2004) Improving omega-3 oils
    • Quilici-Timmcke, J.1
  • 49
    • 0036459058 scopus 로고    scopus 로고
    • Bread enriched with micro-encapsulated tuna oil increases plasma docosahexaenoic acid and total omega-3 fatty acids in humans
    • Yep Y.L., Lid, Mann N.J., Bode O., Sinclair A.J. Bread enriched with micro-encapsulated tuna oil increases plasma docosahexaenoic acid and total omega-3 fatty acids in humans. Asia Pac J Clin Nutr 2002, 11(4):285-291.
    • (2002) Asia Pac J Clin Nutr , vol.11 , Issue.4 , pp. 285-291
    • Yep, Y.L.1    Lid2    Mann, N.J.3    Bode, O.4    Sinclair, A.J.5
  • 50
    • 0032780204 scopus 로고    scopus 로고
    • Use of microencapsulated fish oil as a means of increasing n-3 polyunsaturated fatty acid intake
    • Higgins S., Carroll Y.L., O'brien N.M., Morrissey P.A. Use of microencapsulated fish oil as a means of increasing n-3 polyunsaturated fatty acid intake. J Hum Nutr Diet 1999, 12(4):265-271.
    • (1999) J Hum Nutr Diet , vol.12 , Issue.4 , pp. 265-271
    • Higgins, S.1    Carroll, Y.L.2    O'brien, N.M.3    Morrissey, P.A.4
  • 51
    • 0037392840 scopus 로고    scopus 로고
    • Bioavailability of eicosapentaenoic and docosahexaenoic n-3 polyunsaturated fatty acids in salmon patties compared with capsules
    • Maki K.C., Davidson M.H., Dicklin M.R., Ingram K.A., Cyrowski M., Umporowicz D.M., Bell M., Elliott J.G. Bioavailability of eicosapentaenoic and docosahexaenoic n-3 polyunsaturated fatty acids in salmon patties compared with capsules. J Food Sci 2003, 68(3):761-764.
    • (2003) J Food Sci , vol.68 , Issue.3 , pp. 761-764
    • Maki, K.C.1    Davidson, M.H.2    Dicklin, M.R.3    Ingram, K.A.4    Cyrowski, M.5    Umporowicz, D.M.6    Bell, M.7    Elliott, J.G.8
  • 53
    • 0037254195 scopus 로고    scopus 로고
    • Effectiveness of caffeic acid as an anti-oxidant for cod liver oil
    • De Leonardis A., Macciola V. Effectiveness of caffeic acid as an anti-oxidant for cod liver oil. Int J Food Sci Tech 2003, 38(4):475-480.
    • (2003) Int J Food Sci Tech , vol.38 , Issue.4 , pp. 475-480
    • De Leonardis, A.1    Macciola, V.2
  • 54
    • 0035247322 scopus 로고    scopus 로고
    • Protection of alpha-tocopherol in nonpurified and purified fish oil
    • Kulas E., Ackman R.G. Protection of alpha-tocopherol in nonpurified and purified fish oil. J Am Oil Chem Soc 2001, 78(2):197-203.
    • (2001) J Am Oil Chem Soc , vol.78 , Issue.2 , pp. 197-203
    • Kulas, E.1    Ackman, R.G.2
  • 55
    • 0035303232 scopus 로고    scopus 로고
    • Properties of alpha-, gamma-, and delta-tocopherol in purified fish oil triacylglycerols
    • Kulas E., Ackman R.G. Properties of alpha-, gamma-, and delta-tocopherol in purified fish oil triacylglycerols. J Am Oil Chem Soc 2001, 78(4):361-367.
    • (2001) J Am Oil Chem Soc , vol.78 , Issue.4 , pp. 361-367
    • Kulas, E.1    Ackman, R.G.2
  • 56
    • 0032120604 scopus 로고    scopus 로고
    • Effects of tocopherols, ascorbyl palmitate, and lecithin on autoxidation of fish oil
    • Hamilton R.J., Kalu C., Mcneill G.P., Padley F.B., Pierce J.H. Effects of tocopherols, ascorbyl palmitate, and lecithin on autoxidation of fish oil. J Am Oil Chem Soc 1998, 75(7):813-822.
    • (1998) J Am Oil Chem Soc , vol.75 , Issue.7 , pp. 813-822
    • Hamilton, R.J.1    Kalu, C.2    Mcneill, G.P.3    Padley, F.B.4    Pierce, J.H.5
  • 57
    • 0001763508 scopus 로고    scopus 로고
    • Antioxidant activity of alpha-tocopherol and Trolox in different lipid substrates: Bulk oils vs oil-in-water emulsions
    • Huang S.W., Hopia A., Schwarz K., Frankel E.N., German J.B. Antioxidant activity of alpha-tocopherol and Trolox in different lipid substrates: Bulk oils vs oil-in-water emulsions. J Agr Food Chem 1996, 44(2):444-452.
    • (1996) J Agr Food Chem , vol.44 , Issue.2 , pp. 444-452
    • Huang, S.W.1    Hopia, A.2    Schwarz, K.3    Frankel, E.N.4    German, J.B.5
  • 58
    • 33746949387 scopus 로고    scopus 로고
    • The effect of alpha-tocopherol on the oxidation of mackerel oil
    • Zuta P.C., Simpson B.K., Zhao X., Leclerc L. The effect of alpha-tocopherol on the oxidation of mackerel oil. Food Chem 2007, 100(2):800-807.
    • (2007) Food Chem , vol.100 , Issue.2 , pp. 800-807
    • Zuta, P.C.1    Simpson, B.K.2    Zhao, X.3    Leclerc, L.4
  • 59
    • 79953234782 scopus 로고    scopus 로고
    • Functional Food Ingredients and Nutraceuticals Processing Technologies
    • CRC Press, Boca Raton, FL, J. Shi (Ed.)
    • Sanguansri L.A., Augustin M.A. Functional Food Ingredients and Nutraceuticals Processing Technologies. Microencapsulation and delivery of omega-3 fatty acids 2006, 297-327. CRC Press, Boca Raton, FL. J. Shi (Ed.).
    • (2006) Microencapsulation and delivery of omega-3 fatty acids , pp. 297-327
    • Sanguansri, L.A.1    Augustin, M.A.2
  • 61
    • 0034258521 scopus 로고    scopus 로고
    • Oxidation of free and encapsulated oil fractions in dried microencapsulated fish oils
    • Velasco J., Dobarganes M.C., Marquez-Ruiz G. Oxidation of free and encapsulated oil fractions in dried microencapsulated fish oils. Grasas Aceites 2000, 51(6):439-446.
    • (2000) Grasas Aceites , vol.51 , Issue.6 , pp. 439-446
    • Velasco, J.1    Dobarganes, M.C.2    Marquez-Ruiz, G.3
  • 63
    • 0034850546 scopus 로고    scopus 로고
    • Oxidation in fish oil enriched mayonnaise: ascorbic acid and low pH increase oxidative deterioration
    • Jacobsen C., Timm M., Meyer A.S. Oxidation in fish oil enriched mayonnaise: ascorbic acid and low pH increase oxidative deterioration. J Agr Food Chem 2001, 49(8):3947-3956.
    • (2001) J Agr Food Chem , vol.49 , Issue.8 , pp. 3947-3956
    • Jacobsen, C.1    Timm, M.2    Meyer, A.S.3
  • 64
    • 0033376575 scopus 로고    scopus 로고
    • Effect of ascorbic acid on iron release from the emulsifier interface and on the oxidative flavor deterioration in fish oil enriched mayonnaise
    • Jacobsen C., Adler-Nissen J., Meyer A.S. Effect of ascorbic acid on iron release from the emulsifier interface and on the oxidative flavor deterioration in fish oil enriched mayonnaise. J Agr Food Chem 1999, 47(12):4917-4926.
    • (1999) J Agr Food Chem , vol.47 , Issue.12 , pp. 4917-4926
    • Jacobsen, C.1    Adler-Nissen, J.2    Meyer, A.S.3
  • 65
    • 0001783190 scopus 로고
    • Whey proteins as microencapsulating agents - microencapsulation of anhydrous milkfat - structure evaluation
    • Rosenberg M., Young S.L., Brooker B.E., Colombo V.E. Whey proteins as microencapsulating agents - microencapsulation of anhydrous milkfat - structure evaluation. Food Struct 1993, 12(1):31-41.
    • (1993) Food Struct , vol.12 , Issue.1 , pp. 31-41
    • Rosenberg, M.1    Young, S.L.2    Brooker, B.E.3    Colombo, V.E.4
  • 66
    • 0032121878 scopus 로고    scopus 로고
    • Microencapsulation by spray drying
    • Re M.I. Microencapsulation by spray drying. Dry Technol 1998, 16(6):1195-1236.
    • (1998) Dry Technol , vol.16 , Issue.6 , pp. 1195-1236
    • Re, M.I.1
  • 67
    • 0035663348 scopus 로고    scopus 로고
    • Microencapsulation: its application in nutrition
    • Schrooyen P.M.M., Van Der Meer R., De Kruif C.G. Microencapsulation: its application in nutrition. P Nutr Soc 2001, 60(4):475-479.
    • (2001) P Nutr Soc , vol.60 , Issue.4 , pp. 475-479
    • Schrooyen, P.M.M.1    Van Der Meer, R.2    De Kruif, C.G.3
  • 68
    • 33646487875 scopus 로고    scopus 로고
    • Physical approaches for the delivery of active ingredients in foods
    • Ubbink J., Kruger J. Physical approaches for the delivery of active ingredients in foods. Trends Food Sci Tech 2006, 17(5):244-254.
    • (2006) Trends Food Sci Tech , vol.17 , Issue.5 , pp. 244-254
    • Ubbink, J.1    Kruger, J.2
  • 69
    • 33646008554 scopus 로고    scopus 로고
    • Food protein-based materials as nutraceutical delivery systems
    • Chen L.Y., Remondetto G.E., Subirade M. Food protein-based materials as nutraceutical delivery systems. Trends Food Sci Tech 2006, 17(5):272-283.
    • (2006) Trends Food Sci Tech , vol.17 , Issue.5 , pp. 272-283
    • Chen, L.Y.1    Remondetto, G.E.2    Subirade, M.3
  • 70
  • 72
    • 2342630757 scopus 로고    scopus 로고
    • Microencapsulation: industrial appraisal of existing technologies and trends
    • Gouin S. Microencapsulation: industrial appraisal of existing technologies and trends. Trends Food Sci Tech 2004, 15(7-8):330-347.
    • (2004) Trends Food Sci Tech , vol.15 , Issue.7-8 , pp. 330-347
    • Gouin, S.1
  • 73
    • 0001394314 scopus 로고
    • Microencapsulation and encapsulated ingredients
    • Dziezak J.D. Microencapsulation and encapsulated ingredients. Food Technol 1988, 42(4):136-151.
    • (1988) Food Technol , vol.42 , Issue.4 , pp. 136-151
    • Dziezak, J.D.1
  • 74
    • 0027357785 scopus 로고
    • Encapsulation of food ingredients
    • Han X.Q., Shahidi F. Encapsulation of food ingredients. Crit Rev Food Sci Nutr 1993, 33(6):501-547.
    • (1993) Crit Rev Food Sci Nutr , vol.33 , Issue.6 , pp. 501-547
    • Han, X.Q.1    Shahidi, F.2
  • 75
    • 33645163896 scopus 로고    scopus 로고
    • Flavour encapsulation and controlled release - a review
    • Madene A., Jacquot M., Scher J., Desobry S. Flavour encapsulation and controlled release - a review. Int J Food Sci Tech 2006, 41(1):1-21.
    • (2006) Int J Food Sci Tech , vol.41 , Issue.1 , pp. 1-21
    • Madene, A.1    Jacquot, M.2    Scher, J.3    Desobry, S.4
  • 76
    • 24344496972 scopus 로고    scopus 로고
    • Recent developments in microencapsulation of food ingredients
    • Desai K.G.H., Park H.J. Recent developments in microencapsulation of food ingredients. Dry Technol 2005, 23(7):1361-1394.
    • (2005) Dry Technol , vol.23 , Issue.7 , pp. 1361-1394
    • Desai, K.G.H.1    Park, H.J.2
  • 77
    • 0141818943 scopus 로고    scopus 로고
    • The role of microencapsulation in the development of functional dairy foods
    • Augustin M.A. The role of microencapsulation in the development of functional dairy foods. Aust J Dairy Technol 2003, 58(2):156-160.
    • (2003) Aust J Dairy Technol , vol.58 , Issue.2 , pp. 156-160
    • Augustin, M.A.1
  • 79
    • 0035000685 scopus 로고    scopus 로고
    • Stability to oxidation of spray-dried fish oil powder microencapsulated using milk ingredients
    • Keogh M.K., O'kennedy B.T., Kelly J., Auty M.A., Kelly P.M., Fureby A., Haahr A.M. Stability to oxidation of spray-dried fish oil powder microencapsulated using milk ingredients. J Food Sci 2001, 66(2):217-224.
    • (2001) J Food Sci , vol.66 , Issue.2 , pp. 217-224
    • Keogh, M.K.1    O'kennedy, B.T.2    Kelly, J.3    Auty, M.A.4    Kelly, P.M.5    Fureby, A.6    Haahr, A.M.7
  • 80
    • 0002310589 scopus 로고    scopus 로고
    • Influence of surface structure on cholesterol oxidation in model food powders
    • Granelli K., Faldt P., Appelqvist L.A., Bergenstahl B. Influence of surface structure on cholesterol oxidation in model food powders. J Sci Food Agr 1996, 71(1):75-82.
    • (1996) J Sci Food Agr , vol.71 , Issue.1 , pp. 75-82
    • Granelli, K.1    Faldt, P.2    Appelqvist, L.A.3    Bergenstahl, B.4
  • 81
    • 84903027887 scopus 로고    scopus 로고
    • (accessed 15 January 2007); available from:
    • Kelly P.M., Keogh M.K. Fish oil powder ingredient 2000, (accessed 15 January 2007); available from:. http://www.teagasc.ie/research/reports/dairyproduction/4340/eopr-4340.htm.
    • (2000) Fish oil powder ingredient
    • Kelly, P.M.1    Keogh, M.K.2
  • 82
    • 32544438164 scopus 로고    scopus 로고
    • Characterization of spray-dried tuna oil emulsified in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition
    • Klinkesorn U., Sophanodora P., Chinachoti P., Decker E.A., Mcclements D.J. Characterization of spray-dried tuna oil emulsified in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition. Food Res Int 2006, 39(4):449-457.
    • (2006) Food Res Int , vol.39 , Issue.4 , pp. 449-457
    • Klinkesorn, U.1    Sophanodora, P.2    Chinachoti, P.3    Decker, E.A.4    Mcclements, D.J.5
  • 83
    • 19944385937 scopus 로고    scopus 로고
    • Encapsulation of emulsified tuna oil in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition
    • Klinkesorna U., Sophanodora P., Chinachoti P., Decker E.A., Mclements D.J. Encapsulation of emulsified tuna oil in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition. Food Hydrocolloid 2005, 19(6):1044-1053.
    • (2005) Food Hydrocolloid , vol.19 , Issue.6 , pp. 1044-1053
    • Klinkesorna, U.1    Sophanodora, P.2    Chinachoti, P.3    Decker, E.A.4    Mclements, D.J.5
  • 84
    • 19944385937 scopus 로고    scopus 로고
    • Encapsulation of emulsified tuna oil in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition
    • Klinkesorn U., Sophanodora P., Chinachoti P., Decker E.A., Mcclements D.J. Encapsulation of emulsified tuna oil in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition. Food Hydrocolloid 2005, 19(6):1044-1053.
    • (2005) Food Hydrocolloid , vol.19 , Issue.6 , pp. 1044-1053
    • Klinkesorn, U.1    Sophanodora, P.2    Chinachoti, P.3    Decker, E.A.4    Mcclements, D.J.5
  • 85
    • 33646809371 scopus 로고    scopus 로고
    • Physicochemical characterization and oxidative stability of fish oil encapsulated in an amorphous matrix containing trehalose
    • Drusch S., Serfert Y., Van Den Heuvel A., Schwarz K. Physicochemical characterization and oxidative stability of fish oil encapsulated in an amorphous matrix containing trehalose. Food Res Int 2006, 39(7):807-815.
    • (2006) Food Res Int , vol.39 , Issue.7 , pp. 807-815
    • Drusch, S.1    Serfert, Y.2    Van Den Heuvel, A.3    Schwarz, K.4
  • 86
    • 84986513796 scopus 로고
    • Microencapsulation of squid oil with hydrophilic macromolecules for oxidative and thermal stabilization
    • Lin C.C., Lin S.Y., Hwang L.S. Microencapsulation of squid oil with hydrophilic macromolecules for oxidative and thermal stabilization. J Food Sci 1995, 60(1):36-39.
    • (1995) J Food Sci , vol.60 , Issue.1 , pp. 36-39
    • Lin, C.C.1    Lin, S.Y.2    Hwang, L.S.3
  • 87
    • 0032969419 scopus 로고    scopus 로고
    • Using freezing and drying techniques of emulsions for the microencapsulation of fish oil to improve oxidation stability
    • Heinzelmann K., Franke K. Using freezing and drying techniques of emulsions for the microencapsulation of fish oil to improve oxidation stability. Colloid Surface B 1999, 12(3-6):223-229.
    • (1999) Colloid Surface B , vol.12 , Issue.3-6 , pp. 223-229
    • Heinzelmann, K.1    Franke, K.2
  • 88
    • 0001782188 scopus 로고
    • Spray drying in food flavors
    • American Chemical Society, Washington, DC, G.A. Reineccius, S.J. Risch (Eds.)
    • Reineccius G.A. Spray drying in food flavors. Flavor Encapsulation 1988, 55-66. American Chemical Society, Washington, DC. G.A. Reineccius, S.J. Risch (Eds.).
    • (1988) Flavor Encapsulation , pp. 55-66
    • Reineccius, G.A.1
  • 89
    • 0141702296 scopus 로고    scopus 로고
    • Oxidative stability, structure, and physical characteristics of microcapsules formed by spray drying of fish oil with protein and dextrin wall materials
    • Kagami Y., Sugimura S., Fujishima N., Matsuda K., Kometani T., Matsumura Y. Oxidative stability, structure, and physical characteristics of microcapsules formed by spray drying of fish oil with protein and dextrin wall materials. J Food Sci 2003, 68(7):2248-2255.
    • (2003) J Food Sci , vol.68 , Issue.7 , pp. 2248-2255
    • Kagami, Y.1    Sugimura, S.2    Fujishima, N.3    Matsuda, K.4    Kometani, T.5    Matsumura, Y.6
  • 90
    • 0003106512 scopus 로고
    • Microencapsulation by spray-drying ethyl caprylate in whey-protein and carbohydrate wall systems
    • Sheu T.Y., Rosenberg M. Microencapsulation by spray-drying ethyl caprylate in whey-protein and carbohydrate wall systems. J Food Sci 1995, 60(1):98-103.
    • (1995) J Food Sci , vol.60 , Issue.1 , pp. 98-103
    • Sheu, T.Y.1    Rosenberg, M.2
  • 91
    • 0033033901 scopus 로고    scopus 로고
    • Porosity of microcapsules with wall systems consisting of whey proteins and lactose measured by gas displacement pycnometry
    • Moreau D.L., Rosenberg M. Porosity of microcapsules with wall systems consisting of whey proteins and lactose measured by gas displacement pycnometry. J Food Sci 1999, 64(3):405-409.
    • (1999) J Food Sci , vol.64 , Issue.3 , pp. 405-409
    • Moreau, D.L.1    Rosenberg, M.2
  • 92
    • 0001016099 scopus 로고    scopus 로고
    • Microencapsulation properties of gum arabic and several food proteins: spray-dried orange oil emulsion particles
    • Kim Y.D., Morr C.V. Microencapsulation properties of gum arabic and several food proteins: spray-dried orange oil emulsion particles. J Agr Food Chem 1996, 44(5):1314-1320.
    • (1996) J Agr Food Chem , vol.44 , Issue.5 , pp. 1314-1320
    • Kim, Y.D.1    Morr, C.V.2
  • 93
    • 30544431989 scopus 로고    scopus 로고
    • Antioxidant activity of cysteine, tryptophan, and methionine residues in continuous phase beta-lactoglobulin in oil-in-water emulsions
    • Elias R.J., Mcclements D.J., Decker E.A. Antioxidant activity of cysteine, tryptophan, and methionine residues in continuous phase beta-lactoglobulin in oil-in-water emulsions. J Agr Food Chem 2005, 53(26):10248-10253.
    • (2005) J Agr Food Chem , vol.53 , Issue.26 , pp. 10248-10253
    • Elias, R.J.1    Mcclements, D.J.2    Decker, E.A.3
  • 94
    • 33750458972 scopus 로고    scopus 로고
    • Role of proteins in oil-in-water emulsions on the stability of lipid hydroperoxides
    • Kellerby S.S., Mcclements D.J., Decker E.A. Role of proteins in oil-in-water emulsions on the stability of lipid hydroperoxides. J Agr Food Chem 2006, 54(20):7879-7884.
    • (2006) J Agr Food Chem , vol.54 , Issue.20 , pp. 7879-7884
    • Kellerby, S.S.1    Mcclements, D.J.2    Decker, E.A.3
  • 95
    • 0242691062 scopus 로고    scopus 로고
    • Effect of emulsifier type, droplet size, and oil concentration on lipid oxidation in structured lipid-based oil-in-water emulsions
    • Osborn H.T., Akoh C.C. Effect of emulsifier type, droplet size, and oil concentration on lipid oxidation in structured lipid-based oil-in-water emulsions. Food Chem 2004, 84(3):451-456.
    • (2004) Food Chem , vol.84 , Issue.3 , pp. 451-456
    • Osborn, H.T.1    Akoh, C.C.2
  • 96
    • 3242727848 scopus 로고    scopus 로고
    • Flavor encapsulation: a convergence of science and art
    • Porzio M. Flavor encapsulation: a convergence of science and art. Food Technol 2004, 58(7):40-47.
    • (2004) Food Technol , vol.58 , Issue.7 , pp. 40-47
    • Porzio, M.1
  • 97
    • 24644478950 scopus 로고    scopus 로고
    • Multiple-core encapsulation: encapsulation materials
    • Leatherhead Publishing, Leatherhead, Surrey, P. Vilstrup (Ed.)
    • Runge F.E. Multiple-core encapsulation: encapsulation materials. Microencapsulation of Food Ingredients 2001, 133-145. Leatherhead Publishing, Leatherhead, Surrey. P. Vilstrup (Ed.).
    • (2001) Microencapsulation of Food Ingredients , pp. 133-145
    • Runge, F.E.1
  • 98
    • 24644459196 scopus 로고    scopus 로고
    • Multiple-core encapsulation: the spray drying of food ingredients
    • Leatherhead Publishing, Leatherhead, Surrey, P. Vilstrup (Ed.)
    • Reineccius G.A. Multiple-core encapsulation: the spray drying of food ingredients. Microencapsulation of Food Ingredients 2001, 151-185. Leatherhead Publishing, Leatherhead, Surrey. P. Vilstrup (Ed.).
    • (2001) Microencapsulation of Food Ingredients , pp. 151-185
    • Reineccius, G.A.1
  • 100
    • 0001782188 scopus 로고
    • Flavour Encapsulation
    • American Chemical Society, Washington, DC, S.J. Risch, G.A. Reineccius (Eds.)
    • Reineccius G.A. Flavour Encapsulation. Spray-drying of food flavors 1988, 55-66. American Chemical Society, Washington, DC. S.J. Risch, G.A. Reineccius (Eds.).
    • (1988) Spray-drying of food flavors , pp. 55-66
    • Reineccius, G.A.1
  • 101
    • 84903018793 scopus 로고    scopus 로고
    • (accessed 15 January 2007); available from:
    • Subramanian S. Harnessing the powder of omega-3s 2005, (accessed 15 January 2007); available from:. http://www.ffnmag.com/NH/ASP/strArticleID/659/strSite/FFNSite/articleDisplay.asp.
    • (2005) Harnessing the powder of omega-3s
    • Subramanian, S.1
  • 102
    • 25844530173 scopus 로고    scopus 로고
    • Oxidatively derived volatile compounds in microencapsulated fish oil monitored by solid-phase microextraction (SPME)
    • Jonsdottir R., Bragadottir M., Arnarson G.O. Oxidatively derived volatile compounds in microencapsulated fish oil monitored by solid-phase microextraction (SPME). J Food Sci 2005, 70(7):C433-C440.
    • (2005) J Food Sci , vol.70 , Issue.7
    • Jonsdottir, R.1    Bragadottir, M.2    Arnarson, G.O.3
  • 103
    • 33644909915 scopus 로고    scopus 로고
    • Lipid composition of shark liver oil: effects of emulsifying and microencapsulation processes
    • Garcia E., Gutierrez S., Nolasco H., Carreon L., Arjona O. Lipid composition of shark liver oil: effects of emulsifying and microencapsulation processes. Eur Food Res Technol 2006, 222(5-6):697-701.
    • (2006) Eur Food Res Technol , vol.222 , Issue.5-6 , pp. 697-701
    • Garcia, E.1    Gutierrez, S.2    Nolasco, H.3    Carreon, L.4    Arjona, O.5
  • 104
    • 33745643178 scopus 로고    scopus 로고
    • Microencapsulation of fish oil with n-octenylsuccinate-derivatised starch: flow properties and oxidative stability
    • Drusch S., Serfert Y., Schwarz K. Microencapsulation of fish oil with n-octenylsuccinate-derivatised starch: flow properties and oxidative stability. Eur J Lipid Sci Tech 2006, 108(6):501-512.
    • (2006) Eur J Lipid Sci Tech , vol.108 , Issue.6 , pp. 501-512
    • Drusch, S.1    Serfert, Y.2    Schwarz, K.3
  • 105
    • 33845323702 scopus 로고    scopus 로고
    • Stabilization of oils by micro-encapsulation with heated protein-glucose syrup mixtures
    • Rusli J.K., Sanguansri L., Augustin M.A. Stabilization of oils by micro-encapsulation with heated protein-glucose syrup mixtures. J Am Oil Chem Soc 2006, 83(11):965-972.
    • (2006) J Am Oil Chem Soc , vol.83 , Issue.11 , pp. 965-972
    • Rusli, J.K.1    Sanguansri, L.2    Augustin, M.A.3
  • 106
    • 33645352230 scopus 로고    scopus 로고
    • Maillard reaction products as encapsulants for fish oil powders
    • Augustin M.A., Sanguansri L., Bode O. Maillard reaction products as encapsulants for fish oil powders. J Food Sci 2006, 71(2):E25-E32.
    • (2006) J Food Sci , vol.71 , Issue.2
    • Augustin, M.A.1    Sanguansri, L.2    Bode, O.3
  • 107
    • 2342630757 scopus 로고    scopus 로고
    • Microencapsulation: industrial appraisal of existing technologies and trends
    • Gouin S. Microencapsulation: industrial appraisal of existing technologies and trends. Trends in Food Sci Tech 2004, 15(7-8):330-347.
    • (2004) Trends in Food Sci Tech , vol.15 , Issue.7-8 , pp. 330-347
    • Gouin, S.1
  • 108
    • 27644533905 scopus 로고    scopus 로고
    • Stability of spray-dried tuna oil emulsions encapsulated with two-layered interfacial membranes
    • Klinkesorn U., Sophanodora P., Chinachoti P., Mcclements D.J., Decker E.A. Stability of spray-dried tuna oil emulsions encapsulated with two-layered interfacial membranes. J Agr Food Chem 2005, 53(21):8365-8371.
    • (2005) J Agr Food Chem , vol.53 , Issue.21 , pp. 8365-8371
    • Klinkesorn, U.1    Sophanodora, P.2    Chinachoti, P.3    Mcclements, D.J.4    Decker, E.A.5
  • 109
    • 4644287959 scopus 로고    scopus 로고
    • Fish oil stabilisation by microencapsulation with modified cellulose
    • Kolanowski W., Laufenberg G., Kunz B. Fish oil stabilisation by microencapsulation with modified cellulose. Int J Food Sci Nutr 2004, 55(4):333-343.
    • (2004) Int J Food Sci Nutr , vol.55 , Issue.4 , pp. 333-343
    • Kolanowski, W.1    Laufenberg, G.2    Kunz, B.3
  • 110
    • 32244435996 scopus 로고    scopus 로고
    • Micro-encapsulation of fish oil by spray drying-impact on oxidative stability. Part 1
    • Kolanowski W., Ziolkowski M., Weissbrodt J., Kunz B., Laufenberg G. Micro-encapsulation of fish oil by spray drying-impact on oxidative stability. Part 1. Eur Food Res Technol 2006, 222(3-4):336-342.
    • (2006) Eur Food Res Technol , vol.222 , Issue.3-4 , pp. 336-342
    • Kolanowski, W.1    Ziolkowski, M.2    Weissbrodt, J.3    Kunz, B.4    Laufenberg, G.5
  • 111
    • 33846435692 scopus 로고    scopus 로고
    • Importance of instrumental and sensory analysis in the assessment of oxidative deterioration of omega-3 long-chain polyunsaturated fatty acid-rich foods
    • Kolanowski W., Jaworska D., Weissbrodt J. Importance of instrumental and sensory analysis in the assessment of oxidative deterioration of omega-3 long-chain polyunsaturated fatty acid-rich foods. J Sci Food Agr 2007, 87(2):181-191.
    • (2007) J Sci Food Agr , vol.87 , Issue.2 , pp. 181-191
    • Kolanowski, W.1    Jaworska, D.2    Weissbrodt, J.3
  • 112
    • 0040095647 scopus 로고
    • Utilization of coacervated flavors
    • American Chemical Society, Washington, DC, S.J. Risch, G.A. Reineccius (Eds.)
    • Soper J.C. Utilization of coacervated flavors. Encapsulation and Controlled Release of Food Ingredients 1995, 104-112. American Chemical Society, Washington, DC. S.J. Risch, G.A. Reineccius (Eds.).
    • (1995) Encapsulation and Controlled Release of Food Ingredients , pp. 104-112
    • Soper, J.C.1
  • 113
    • 0032197212 scopus 로고    scopus 로고
    • Structure and techno-functional properties of protein-polysaccharide complexes; a review
    • Schmitt C., Sanchez C., Desobry-Banon S., Hardy J. Structure and techno-functional properties of protein-polysaccharide complexes; a review. Crit Rev Food Sci Nutr 1998, 38(8):689-753.
    • (1998) Crit Rev Food Sci Nutr , vol.38 , Issue.8 , pp. 689-753
    • Schmitt, C.1    Sanchez, C.2    Desobry-Banon, S.3    Hardy, J.4
  • 114
    • 0002116410 scopus 로고
    • Encapsulation: overview of uses and techniques
    • American Chemical Society, Washington, DC, S.J. Risch, G.A. Reineccius (Eds.)
    • Risch S.J. Encapsulation: overview of uses and techniques. Encapsulation and Controlled Release of Food Ingredients 1995, 2-7. American Chemical Society, Washington, DC. S.J. Risch, G.A. Reineccius (Eds.).
    • (1995) Encapsulation and Controlled Release of Food Ingredients , pp. 2-7
    • Risch, S.J.1
  • 115
    • 0035073822 scopus 로고    scopus 로고
    • Influences of process parameters on preparation of microparticle used as a carrier system for omega-3 unsaturated fatty acid ethyl esters used in supplementary nutrition
    • Lamprecht A., Schafer U., Lehr C.M. Influences of process parameters on preparation of microparticle used as a carrier system for omega-3 unsaturated fatty acid ethyl esters used in supplementary nutrition. J Microencapsul 2001, 18(3):347-357.
    • (2001) J Microencapsul , vol.18 , Issue.3 , pp. 347-357
    • Lamprecht, A.1    Schafer, U.2    Lehr, C.M.3
  • 116
    • 28844504284 scopus 로고    scopus 로고
    • Microencapsulation of fish oil by simple coacervation of hydroxypropyl methylcellulose
    • Wu K.G., Chai X.H., Chen Y. Microencapsulation of fish oil by simple coacervation of hydroxypropyl methylcellulose. Chinese J Chem 2005, 23(11):1569-1572.
    • (2005) Chinese J Chem , vol.23 , Issue.11 , pp. 1569-1572
    • Wu, K.G.1    Chai, X.H.2    Chen, Y.3
  • 118
    • 0034340346 scopus 로고    scopus 로고
    • Protection of fish oil from oxidation by microencapsulation using freeze-drying techniques
    • Heinzelmann K., Franke K., Jensen P., Haahr A.M. Protection of fish oil from oxidation by microencapsulation using freeze-drying techniques. Eur J Lipid Sci Tech 2000, 102(2):114-121.
    • (2000) Eur J Lipid Sci Tech , vol.102 , Issue.2 , pp. 114-121
    • Heinzelmann, K.1    Franke, K.2    Jensen, P.3    Haahr, A.M.4
  • 120
    • 24644459196 scopus 로고    scopus 로고
    • Multiple-core encapsulation: modified spray congealing/spray drying of aqueous dispersions
    • Leatherhead Publishing, Leatherhead, Surrey, P. Vistrup (Ed.)
    • Vilstrup P. Multiple-core encapsulation: modified spray congealing/spray drying of aqueous dispersions. Microencapsulation of Food Ingredients 2001, 185-197. Leatherhead Publishing, Leatherhead, Surrey. P. Vistrup (Ed.).
    • (2001) Microencapsulation of Food Ingredients , pp. 185-197
    • Vilstrup, P.1
  • 121
    • 0346328184 scopus 로고    scopus 로고
    • Encapsulation of fish oil by an enzymatic gelation process using transglutaminase cross-linked proteins
    • Cho Y.H., Shim H.K., Park J. Encapsulation of fish oil by an enzymatic gelation process using transglutaminase cross-linked proteins. J Food Sci 2003, 68(9):2717-2723.
    • (2003) J Food Sci , vol.68 , Issue.9 , pp. 2717-2723
    • Cho, Y.H.1    Shim, H.K.2    Park, J.3
  • 122
    • 0442297367 scopus 로고    scopus 로고
    • Whey protein-based microcapsules prepared by double emulsification and heat gelation
    • Lee S.J., Rosenberg M. Whey protein-based microcapsules prepared by double emulsification and heat gelation. Lebensm Wiss Technol 2000, 33(2):80-88.
    • (2000) Lebensm Wiss Technol , vol.33 , Issue.2 , pp. 80-88
    • Lee, S.J.1    Rosenberg, M.2
  • 123
    • 0033972222 scopus 로고    scopus 로고
    • Preparation and some properties of water-insoluble, whey protein-based microcapsules
    • Lee S.J., Rosenberg M. Preparation and some properties of water-insoluble, whey protein-based microcapsules. J Microencapsul 2000, 17(1):29-44.
    • (2000) J Microencapsul , vol.17 , Issue.1 , pp. 29-44
    • Lee, S.J.1    Rosenberg, M.2
  • 124
    • 0034665063 scopus 로고    scopus 로고
    • Microencapsulation of theophylline in whey proteins: effects of core-to-wall ratio
    • Lee S.J., Rosenberg M. Microencapsulation of theophylline in whey proteins: effects of core-to-wall ratio. Int J Pharm 2000, 205(1-2):147-158.
    • (2000) Int J Pharm , vol.205 , Issue.1-2 , pp. 147-158
    • Lee, S.J.1    Rosenberg, M.2
  • 126
    • 0037290258 scopus 로고    scopus 로고
    • Oxidative stability of carotenoid pigments and polyunsaturated fatty acids in microparticulate diets containing krill oil for nutrition of marine fish larvae
    • Bustos R., Romo L., Yanez K., Diaz G., Romo C. Oxidative stability of carotenoid pigments and polyunsaturated fatty acids in microparticulate diets containing krill oil for nutrition of marine fish larvae. J Food Eng 2003, 56(2-3):289-293.
    • (2003) J Food Eng , vol.56 , Issue.2-3 , pp. 289-293
    • Bustos, R.1    Romo, L.2    Yanez, K.3    Diaz, G.4    Romo, C.5
  • 128
    • 0347513287 scopus 로고    scopus 로고
    • A practical approach to increasing intakes of n-3 polyunsaturated fatty acids: use of novel foods enriched with n-3 fats
    • Metcalf R.G., James M.J., Mantzioris E., Cleland L.G. A practical approach to increasing intakes of n-3 polyunsaturated fatty acids: use of novel foods enriched with n-3 fats. Eur J Clin Nutr 2003, 57(12):1605-1612.
    • (2003) Eur J Clin Nutr , vol.57 , Issue.12 , pp. 1605-1612
    • Metcalf, R.G.1    James, M.J.2    Mantzioris, E.3    Cleland, L.G.4
  • 129
    • 84903076359 scopus 로고    scopus 로고
    • Food Facts no. 11 2003 (accessed 10 January 2007); available from
    • Australia F.S. Microencapsulated fish oil makes a splash Australia Food Facts no. 11 2003 (accessed 10 January 2007); available from. http://www.foodscience.afisc.csiro.au/foodfacts/foodfacts11.pdf.
    • Microencapsulated fish oil makes a splash Australia
    • Australia, F.S.1
  • 130
    • 0001021951 scopus 로고
    • Oxidative stability of sardine oil embedded in spray-dried egg-white powder and its use for N-3 unsaturated fatty-acid fortification of cookies
    • Taguchi K., Iwami K., Ibuki F., Kawabata M. Oxidative stability of sardine oil embedded in spray-dried egg-white powder and its use for N-3 unsaturated fatty-acid fortification of cookies. Biosci Biotech Bioch 1992, 56(4):560-563.
    • (1992) Biosci Biotech Bioch , vol.56 , Issue.4 , pp. 560-563
    • Taguchi, K.1    Iwami, K.2    Ibuki, F.3    Kawabata, M.4
  • 131
    • 84903012659 scopus 로고    scopus 로고
    • (accessed 15 January 2007); available from:
    • McGuigan P. Taking the 'fishy' out of fish oil 2005, (accessed 15 January 2007); available from:. http://www.ffnmag.com/NH/ASP/strArticleID/778/strSite/FFNSite/articleDisplay.asp.
    • (2005) Taking the 'fishy' out of fish oil
    • McGuigan, P.1
  • 132
    • 85031245373 scopus 로고    scopus 로고
    • (accessed 15 January 2007); available from: News Headlines Consumer Trends
    • News Headlines Consumer Trends Roche gains GRAS for omega-3 ingredient 2003, (accessed 15 January 2007); available from:. http://www.nutraingredients-usa.com/news/ng.asp?id=24957-roche-gains-gras.
    • (2003) Roche gains GRAS for omega-3 ingredient
  • 133
    • 0028051143 scopus 로고
    • The effect of consumption of fish oil-enriched spreadable fats on platelet phospholipid fatty-acid composition in human volunteers
    • Roche H., Gibney M.J. The effect of consumption of fish oil-enriched spreadable fats on platelet phospholipid fatty-acid composition in human volunteers. Int J Vitam Nutr Res 1994, 64(3):237-242.
    • (1994) Int J Vitam Nutr Res , vol.64 , Issue.3 , pp. 237-242
    • Roche, H.1    Gibney, M.J.2
  • 134
    • 34250197783 scopus 로고    scopus 로고
    • Marine oils: compositional characteristics and health effects
    • Taylor and Francis Group, New York, F. Shahidi (Ed.)
    • Shahidi F., Miraliakbari H. Marine oils: compositional characteristics and health effects. Nutraceutical and Specialty Lipids and Their Co-Products 2006, 227-250. Taylor and Francis Group, New York. F. Shahidi (Ed.).
    • (2006) Nutraceutical and Specialty Lipids and Their Co-Products , pp. 227-250
    • Shahidi, F.1    Miraliakbari, H.2
  • 135
    • 30944461623 scopus 로고    scopus 로고
    • Fatty acids
    • Marcel Dekker, New York, L.M.L. Nollet (Ed.)
    • Zamor R., Hidalgo F.J. Fatty acids. Handbook of Food Analysis 2004, 221-274. Marcel Dekker, New York. L.M.L. Nollet (Ed.).
    • (2004) Handbook of Food Analysis , pp. 221-274
    • Zamor, R.1    Hidalgo, F.J.2
  • 136
    • 22244437243 scopus 로고    scopus 로고
    • Effect of oil loading on microspheres produced by spray drying
    • Tan L.H., Chan L.W., Heng P.W.S. Effect of oil loading on microspheres produced by spray drying. J Microencapsul 2005, 22(3):253-259.
    • (2005) J Microencapsul , vol.22 , Issue.3 , pp. 253-259
    • Tan, L.H.1    Chan, L.W.2    Heng, P.W.S.3
  • 137
    • 0002291320 scopus 로고    scopus 로고
    • Evaluation of oxidation in dried microencapsulated fish oils by a combination of adsorption and size exclusion chromatography
    • Marquez-Ruiz G., Velasco J., Dobarganes C. Evaluation of oxidation in dried microencapsulated fish oils by a combination of adsorption and size exclusion chromatography. Eur Food Res Technol 2000, 211(1):13-18.
    • (2000) Eur Food Res Technol , vol.211 , Issue.1 , pp. 13-18
    • Marquez-Ruiz, G.1    Velasco, J.2    Dobarganes, C.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.