Protection of echium oil by microencapsulation with phenolic compounds

Food Research International

Volumn 88, Issue , 2016, Pages 114-121

  Comunian, Talita A ^a   Boillon, Mickaël R G ^a   Thomazini, Marcelo ^a   Nogueira, Marina Sayuri ^a   de Castro, Inar Alves ^a   Favaro Trindade, Carmen S ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Complex coacervation; Omega 3 fatty acids; Rancimat; Rutin; Sinapic acid; Stearidonic acid

Indexed keywords

ALCOHOLS; EMULSIFICATION; FOURIER TRANSFORM INFRARED SPECTROSCOPY; OXIDATION; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; PHENOLS; POLYUNSATURATED FATTY ACIDS; THERMOGRAVIMETRIC ANALYSIS;

COMPLEX COACERVATION; OMEGA-3-FATTY ACIDS; RANCIMAT; RUTIN; SINAPIC ACIDS; STEARIDONIC ACIDS;

FATTY ACIDS;

EID: 84960156642     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.03.008     Document Type: Article

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