Physicochemical and sensory properties of yogurt enriched with microencapsulated fish oil

Food Science and Technology International

Volumn 18, Issue 4, 2012, Pages 381-390

  Tamjidi, F ^a   Nasirpour, A ^a   Shahedi, M ^a  

^a ISFAHAN UNIVERSITY OF TECHNOLOGY   (Iran)

Author keywords

fish oil; Functional foods; microencapsulation; physical properties; sensory acceptance; yogurt

Indexed keywords

FISH OIL; FUNCTIONAL FOODS; MICROENCAPSULATION; SENSORY ACCEPTANCE; YOGURT;

ENCAPSULATION; FOOD PRODUCTS; GAS CHROMATOGRAPHY; PHYSICAL PROPERTIES; POLYUNSATURATED FATTY ACIDS;

DAIRY PRODUCTS;

EMULSIFYING AGENT; FISH OIL; FOOD ADDITIVE; GELATIN; GUM ARABIC; LIPID PEROXIDE; OMEGA 3 FATTY ACID; WATER; YOGHURT;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; DIET SUPPLEMENTATION; ETHNOLOGY; FEMALE; FOOD HANDLING; FOOD PREFERENCE; FOOD STORAGE; GEL; HUMAN; IRAN; MALE; PH; PHYSICAL CHEMISTRY; SENSATION; SOLUBILITY;

EMULSIFYING AGENTS; FATTY ACIDS, OMEGA-3; FEMALE; FISH OILS; FOOD ADDITIVES; FOOD PREFERENCES; FOOD STORAGE; FOOD TECHNOLOGY; FOOD, FORTIFIED; GELATIN; GELS; GUM ARABIC; HUMANS; HYDROGEN-ION CONCENTRATION; IRAN; LIPID PEROXIDES; MALE; PHYSICOCHEMICAL PHENOMENA; SENSATION; SOLUBILITY; WATER; YOGURT;

EID: 84864995382     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013211428212     Document Type: Article

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