Study of the preparation process and variation of wall components in chia (Salvia hispanica L.) oil microencapsulation

Powder Technology

Volumn 301, Issue , 2016, Pages 868-875

  González, Agustín ^a   Martínez, Marcela L ^a   Paredes, Alejandro J ^a   León, Alberto E ^a   Ribotta, Pablo D ^a  

^a UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

Author keywords

Chia oil; Freeze drying; Maltodextrin; Microcapsules; Soy protein; Spray drying

Indexed keywords

AGGLOMERATION; DRYING; FLAVORS; LOW TEMPERATURE DRYING; MICROENCAPSULATION; MICROSTRUCTURE; POLYSACCHARIDES; PROTEINS; SPRAY DRYING;

CHIA OIL; FREEZE DRYING; MALTODEXTRINS; MICROCAPSULES; SOY PROTEIN;

ENCAPSULATION;

PLANT EXTRACT; SALVIA HISPANICA OIL; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL STRUCTURE; CHIA; COLOR; CONTROLLED STUDY; DISPERSION; EMULSION; FREEZE DRYING; MICROENCAPSULATION; MOISTURE; MOLECULAR STABILITY; NONHUMAN; OXIDATION; PARTICLE SIZE; PHYSICAL CHEMISTRY; SHELF LIFE; SPRAY DRYING;

EID: 84978680243     PISSN: 00325910     EISSN: 1873328X     Source Type: Journal    
DOI: 10.1016/j.powtec.2016.07.026     Document Type: Article

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