In-vitro evaluation of the availability of π{variant}-3 and π{variant}-6 fatty acids and tocopherols from microencapsulated walnut oil

Food Research International

Volumn 48, Issue 1, 2012, Pages 316-321

  Calvo, Patricia ^a   Lozano, Mercedes ^a   Espinosa Mansilla, Anunciación ^b   González Gómez, David ^a  

^a Instituto Tecnologico Agroalimentario de Extremadura   (Spain)

^b UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Fatty acids; In vitro digestion; Microcapsules; Vitamin E; Walnut oil

Indexed keywords

ENCAPSULATED OIL; HIGH-CONTENT; IN-VITRO; IN-VITRO EVALUATION; LINOLENIC ACIDS; MICROCAPSULES; STABILITY PROBLEM; VITAMIN-E; WALNUT OIL;

ENCAPSULATION; FATTY ACIDS; FOOD PROCESSING; POLYUNSATURATED FATTY ACIDS; PROCESSED FOODS;

LINOLEIC ACID;

JUGLANS;

EID: 84861559019     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.05.007     Document Type: Article

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