Oxidative stability of high-oleic sunflower oil in a porous starch carrier

Food Chemistry

Volumn 166, Issue , 2015, Pages 346-351

  Belingheri, Claudia ^a,b   Giussani, Barbara ^c   Rodriguez Estrada, Maria Teresa ^d   Ferrillo, Antonio ^b   Vittadini, Elena ^a  

^a UNIVERSITY OF PARMA   (Italy)

^b Kerry Ingredients and Flavours   (United States)

^c UNIVERSITY OF INSUBRIA   (Italy)

^d UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Encapsulation; Experimental design; High oleic sunflower oil; Oxidation; Porous starch; Spray drying

Indexed keywords

DESIGN OF EXPERIMENTS; ENCAPSULATION; OXIDATION; SPRAY DRYING;

ACCELERATED OXIDATIONS; CONJUGATED DIENES; ENCAPSULATED OIL; ENCAPSULATION PROCESS; HIGH-OLEIC SUNFLOWER OIL; OXIDATIVE STABILITY; POROUS STARCHES; TECHNOLOGICAL ALTERNATIVES;

STARCH;

ALKADIENE; HIGH OLEIC SUNFLOWER OIL; OLEIC ACID; PEROXIDE; STARCH; SUNFLOWER OIL; UNCLASSIFIED DRUG; VEGETABLE OIL;

ARTICLE; ENCAPSULATION; HEAT; LIGHT EXPOSURE; LIPID COMPOSITION; OXIDATION; SPRAY DRYING; CHEMISTRY; OXIDATION REDUCTION REACTION;

OLEIC ACID; OXIDATION-REDUCTION; PLANT OILS; STARCH;

EID: 84903760821     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.06.029     Document Type: Article

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