Storage Stability of Phenolic-Fortified Avocado Oil Encapsulated Using Different Polymer Formulations and Co-extrusion Technology

Food and Bioprocess Technology

Volumn 5, Issue 8, 2012, Pages 3090-3102

  Sun Waterhouse, Dongxiao ^a,d   Penin Peyta, Laure ^a,b   Wadhwa, Sandhya S ^a   Waterhouse, Geoffrey I N ^c  

^a THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

^b Biology and Physics   (France)

^c UNIVERSITY OF AUCKLAND   (New Zealand)

^d The New Zealand Institute for Plant and Food Research Limited ^*  (New Zealand)

Author keywords

Avocado oil; BHT; Co extrusion encapsulation; Microscopy; Oil stability; Phloridzin

Indexed keywords

ALGINATE; ANTIOXIDANTS; COBALT METALLOGRAPHY; EXTRUSION; FATTY ACIDS; FOOD STORAGE; FRUITS; MICROSCOPIC EXAMINATION; SCANNING ELECTRON MICROSCOPY; STABILITY;

AVOCADO OIL; BUTYLATED HYDROXYTOLUENE; CO-EXTRUSION ENCAPSULATIONS; ENVIRONMENTAL SCANNING ELECTRON MICROSCOPIES (ESEM); HYDROXYPROPYL METHYLCELLULOSE; OIL STABILITIES; PHENOLIC ANTIOXIDANT; PHLORIDZIN;

PETROLEUM INDUSTRY;

PERSEA AMERICANA;

EID: 84867663874     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0591-x     Document Type: Article

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