Co-extrusion encapsulation of canola oil with alginate: Effect of quercetin addition to oil core and pectin addition to alginate shell on oil stability

Food Research International

Volumn 54, Issue 1, 2013, Pages 837-851

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

^a UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

Alginate; Alginate pectin mixtures; Canola oil; Co extrusion encapsulation; Quercetin

Indexed keywords

CANOLA OIL; CHEMICAL COMPOSITIONS; CO-EXTRUSION ENCAPSULATIONS; DECOMPOSITION PATHWAY; PHENOLIC ANTIOXIDANT; QUERCETIN; SECONDARY OXIDATION; TOTAL PHENOLIC CONTENT;

ANTIOXIDANTS; EXTRUSION; FLAVONOIDS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PHENOLS; SCANNING ELECTRON MICROSCOPY; SHELLS (STRUCTURES); WATER TREATMENT;

ALGINATE;

EID: 84884387250     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.08.038     Document Type: Article

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