Delivery of Omega-3 Fatty Acids into Cake Through Emulsification of Fish Oil-in-Milk and Encapsulation by Spray Drying with Added Polymers

Drying Technology

Volumn 33, Issue 1, 2015, Pages 83-91

  Santhanam, Agni Kumar ^a   Lekshmi, Manjusha ^a   Chouksey, Mithlesh Kumar ^a   Tripathi, Gayatri ^a   Gudipati, Venkateshwarlu ^a  

^a CENTRAL INSTITUTE OF FISHERIES EDUCATION   (India)

Author keywords

Encapsulation; Fish oil; Fortification; Sensory evaluation; Spray drying

Indexed keywords

BAKERY PRODUCTS; DRYING; EMULSIFICATION; ENCAPSULATION; FISH; FISH PRODUCTS; MILITARY ENGINEERING; OIL SHALE; POLYUNSATURATED FATTY ACIDS; SPRAY DRYING; UNSATURATED FATTY ACIDS;

DOCOSAHEXAENOIC ACID; EICOSAPENTAENOIC ACID; FISH OIL; FORTIFICATION; OMEGA-3-FATTY ACIDS; ORGANOLEPTIC QUALITY; OXIDATIVE STABILITY; SENSORY EVALUATION;

FATTY ACIDS;

EID: 84914703540     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373937.2014.934832     Document Type: Article

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