Enhanced oxidative stability of fish oil by encapsulating in culled banana resistant starch-soy protein isolate based microcapsules in functional bakery products

Journal of Food Science and Technology

Volumn 52, Issue 8, 2015, Pages 5120-5128

  Nasrin, Taslima Ayesha Aktar ^a   Anal, Anil Kumar ^a  

^a ASIAN INSTITUTE OF TECHNOLOGY   (Thailand)

Author keywords

Culled banana resistant starch; Encapsulation efficiency; Fish oil microcapsule; Functional muffin; Oxidative stability

Indexed keywords

BAKERY PRODUCTS; EMULSIFICATION; EMULSIONS; ENCAPSULATION; FISH; FRUITS; MIXTURES; OXIDATION RESISTANCE; PROTEINS; STARCH;

ENCAPSULATION EFFICIENCY; FUNCTIONAL MUFFIN; MICROCAPSULES; OXIDATIVE STABILITY; RESISTANT STARCH;

FISH PRODUCTS;

EID: 84938332213     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1606-1     Document Type: Article

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