Effective stabilization of CLA by microencapsulation in pea protein

Food Chemistry

Volumn 168, Issue , 2015, Pages 157-166

  Costa, A M M ^a   Nunes, J C ^a   Lima, B N B ^a   Pedrosa, C ^a   Calado, V ^a   Torres, A G ^a   Pierucci, A P T R ^a  

^a FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

Carboxymethylcellulose; Encapsulation; Lipid oxidation; Maltodextrin; Pea protein concentrate; Spray drying

Indexed keywords

ENCAPSULATION; MICROENCAPSULATION; OXIDATION RESISTANCE; PARTICLE SIZE; POLYSACCHARIDES; VOLATILE ORGANIC COMPOUNDS; CHEMICAL COMPOUNDS; CHEMICAL STABILITY; FOOD STORAGE; GLASS TRANSITION; SPRAY DRYING;

CARBOXY METHYLCELLULOSE; LIPID OXIDATION; MALTODEXTRINS; OXIDATIVE STABILITY; PEA PROTEIN CONCENTRATES; PEA PROTEIN ISOLATES; PHYSICAL-CHEMICAL PROPERTIES; VOLATILE COMPOUNDS; CHEMICAL CHARACTERISTIC; PHYSICAL CHEMICAL PROPERTY;

PROTEINS;

ALPHA TOCOPHEROL; AMYLOSE; ASCORBIC ACID; BETA CYCLODEXTRIN; CARBOXYMETHYLCELLULOSE; CONJUGATED LINOLEIC ACID; MALTODEXTRIN; VEGETABLE PROTEIN; EXCIPIENT; POLYSACCHARIDE; CARBOHYDRATE; VOLATILE AGENT;

ABSORPTION; ARTICLE; CARBOHYDRATE ANALYSIS; CHEMICAL STRUCTURE; CIS ISOMER; DIFFERENTIAL SCANNING CALORIMETRY; EMULSION; ISOMER; LIPID COMPOSITION; MASS FRAGMENTOGRAPHY; MICROENCAPSULATION; MOISTURE; MOLECULAR WEIGHT; PARTICLE SIZE; PEA; PHYSICAL CHEMISTRY; POROSITY; POWDER; SOLID PHASE MICROEXTRACTION; SOLUBILITY; SOLVENT EXTRACTION; SPRAY DRYING; STORAGE; TEMPERATURE; THERMOSTABILITY; TRANS ISOMER; CHEMISTRY; DRUG FORMULATION; OXIDATION REDUCTION REACTION; CONTROLLED STUDY; DISPERSION; GAS CHROMATOGRAPHY; GLASS TRANSITION TEMPERATURE; INFRARED SPECTROMETRY; MORPHOLOGY; NONHUMAN; PROTEIN CONTENT; ROOM TEMPERATURE; THERMOGRAVIMETRY;

DRUG COMPOUNDING; EXCIPIENTS; LINOLEIC ACIDS, CONJUGATED; OXIDATION-REDUCTION; PARTICLE SIZE; PEAS; PLANT PROTEINS; POLYSACCHARIDES; SOLUBILITY;

PISUM SATIVUM;

EID: 84904976135     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.07.016     Document Type: Article

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