Stability of canola oil encapsulated by co-extrusion technology: Effect of quercetin addition to alginate shell or oil core

Food Chemistry

Volumn 142, Issue , 2014, Pages 27-38

  Waterhouse, Geoffrey I N ^a   Wang, Wei ^a   Sun Waterhouse, Dongxiao ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

Alginate; Canola oil; Co extrusion encapsulation; Quercetin

Indexed keywords

ALGINATE; CHEMICAL ANALYSIS; EXTRUSION; FLAVONOIDS; FOOD STORAGE; SCANNING ELECTRON MICROSCOPY;

CANOLA OIL; CHEMICAL COMPOSITIONS; CO-EXTRUSION ENCAPSULATIONS; ENCAPSULATED OIL; ENVIRONMENTAL SCANNING ELECTRON MICROSCOPIES (ESEM); PHENOLIC CONTENT; QUERCETIN; SURFACE CHARACTERISTICS;

PHENOLS;

ALGINIC ACID; CANOLA OIL; QUERCETIN;

ARTICLE; ENCAPSULATION; FOOD COMPOSITION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; PH; SCANNING ELECTRON MICROSCOPY; STORAGE;

BRASSICA NAPUS VAR. NAPUS;

EID: 84880877430     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.07.035     Document Type: Article

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