Effects of blueberry (Vaccinium corymbosum) juice on lipid oxidation during spray drying of microencapsulated menhaden oil

International Journal of Food Properties

Volumn 18, Issue 5, 2015, Pages 1139-1153

  Mohideen, Fathima Waheeda ^a   Stine, Jesse ^b   Bechtel, Peter J ^c   Solval, Kevin Mis ^a   Bankston, J David ^a   Sathivel, Subramaniam ^a  

^a LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTER   (United States)

^b Salish Kootenai College   (United States)

^c SOUTHERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Blueberry juice; Lipid oxidation; Menhaden oil; Microencapsulation; Spray drying

Indexed keywords

EMULSIFICATION; EMULSIONS; OXIDATION; POWDERS; SPRAY DRYING;

BLUEBERRY JUICE; ENCAPSULATION EFFICIENCY; LIPID OXIDATION; MENHADEN OIL; OIL CONTENTS; OIL-IN-WATER EMULSIONS; PEROXIDE VALUE; VACCINIUM CORYMBOSUM;

MICROENCAPSULATION;

VACCINIUM; VACCINIUM CORYMBOSUM;

EID: 84923774601     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2013.877025     Document Type: Article

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