Volatile compounds and physicochemical characteristics during storage of microcapsules from different fish oil emulsions

Food and Bioproducts Processing

Volumn 96, Issue , 2015, Pages 52-64

  Jiménez Martín, Estefanía ^a   Gharsallaoui, Adem ^b   Pérez Palacios, Trinidad ^a   Ruiz Carrascal, Jorge ^c   Antequera Rojas, Teresa ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

^b University of Lyon   (France)

^c UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Fish oil; Microcapsules; Multilayered emulsions; Multiple emulsions; Oxidation volatile compounds; Spray drying

Indexed keywords

EMULSIONS; FISH; MICROENCAPSULATION; OXIDATION; OXIDATION RESISTANCE; SPRAY DRYING; STABILITY; VOLATILE ORGANIC COMPOUNDS;

FISH OIL; MICROCAPSULES; MULTI-LAYERED; MULTIPLE EMULSIONS; VOLATILE COMPOUNDS;

FOOD STORAGE;

EID: 84937895770     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2015.07.005     Document Type: Article

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