Cheese fortification using saturated monoglyceride self-assembly structures as carrier of omega-3 fatty acids

International Journal of Food Science and Technology

Volumn 50, Issue 9, 2015, Pages 2129-2134

  Calligaris, Sonia ^a   Ignat, Alexandra ^a   Biasutti, Marialuisa ^a   Innocente, Nadia ^a   Nicoli, Maria Cristina ^a  

^a UNIVERSITY OF UDINE   (Italy)

Author keywords

Cheese; Delivery systems; Emulsifiers; Omega 3

Indexed keywords

CHEESES; OSTWALD RIPENING; POLYUNSATURATED FATTY ACIDS; SATURATED FATTY ACIDS; SELF ASSEMBLY; TEXTURES;

DELIVERY PERFORMANCE; DELIVERY SYSTEMS; EMULSIFIERS; MICROSTRUCTURAL FEATURES; OMEGA-3; OMEGA-3-FATTY ACIDS; SELF-ASSEMBLY STRUCTURE; TEXTURE PROFILE ANALYSIS;

DAIRIES;

EID: 84939261784     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12877     Document Type: Article

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