Microencapsulated Propolis to Enhance the Antioxidant Properties of Fresh Fish Burgers

Journal of Food Process Engineering

Volumn 38, Issue 6, 2015, Pages 527-535

  Spinelli, Sara ^a   Conte, Amalia ^a   Lecce, Lucia ^a   Incoronato, Anna Lucia ^a   Del Nobile, Matteo Alessandro ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

FISH; MICROENCAPSULATION; OLIVE OIL; SPRAY DRYING;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; EXTRA VIRGIN OLIVE OIL; FOOD APPLICATIONS; PHENOLIC CONTENT; SENSORY PROPERTIES; SPRAY DRIED; SPRAY DRYING PROCESS;

ANTIOXIDANTS;

EID: 84944146560     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/jfpe.12183     Document Type: Article

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