Fortification of dahi (Indian yoghurt) with omega-3 fatty acids using microencapsulated flaxseed oil microcapsules

Journal of Food Science and Technology

Volumn 53, Issue 5, 2016, Pages 2422-2433

  Goyal, Ankit ^a,b   Sharma, Vivek ^a   Sihag, Manvesh Kumar ^b   Singh, A K ^a   Arora, Sumit ^a   Sabikhi, Latha ^a  

^a NATIONAL DAIRY RESEARCH INSTITUTE   (India)

^b Department of Dairy Chemistry   (India)

Author keywords

Dahi (Indian yoghurt); Flaxseed oil microcapsules; Omega 3 fortification; Oxidative stability; Physico chemical characteristics

Indexed keywords

CHEMICAL STABILITY; CHROMATOGRAPHY; FLAX; FOOD STORAGE; GAS CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; MICROENCAPSULATION; OILSEEDS; OXIDATION; OXIDATION RESISTANCE; PEROXIDES; POLYUNSATURATED FATTY ACIDS;

DAHI (INDIAN YOGHURT); MICROCAPSULES; OMEGA-3; OXIDATIVE STABILITY; PHYSICOCHEMICAL CHARACTERISTICS;

FATTY ACIDS;

EID: 84973151755     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-016-2220-1     Document Type: Article

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