Improvement of oxidative stability of menhaden fish oil by microencapsulation within biocapsules formed of yeast cells

Journal of Food Engineering

Volumn 167, Issue , 2015, Pages 2-11

  Czerniak, Adrian ^a   Kubiak, Piotr ^a   Białas, Wojciech ^a   Jankowski, Tomasz ^a  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Encapsulation efficiency; Menhaden fish oil; Microencapsulation; Oxidative stability; Saccharomyces cerevisiae

Indexed keywords

ANTIGEN-ANTIBODY REACTIONS; EMULSIFICATION; ENCAPSULATION; FATTY ACIDS; FISH; MICROENCAPSULATION; OXIDATION RESISTANCE; POLYUNSATURATED FATTY ACIDS; STABILITY;

CELL WALL DIGESTION; ENCAPSULATION EFFICIENCY; FISH OIL; HYDROXYPROPYL METHYL CELLULOSE; IMPROVING EFFICIENCY; OXIDATIVE STABILITY; PRETREATMENT METHODS; PROCESS PARAMETER VALUES;

YEAST;

EID: 84942253137     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.01.002     Document Type: Article

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