Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt

Food Chemistry

Volumn 216, Issue , 2017, Pages 146-152

  Ghorbanzade, Tahere ^a   Jafari, Seid Mahdi ^a   Akhavan, Sahar ^a   Hadavi, Roxana ^a  

^a GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   (Iran)

Author keywords

Fish oil; Functional yogurt; Nano encapsulation; Nano liposome; Omega 3 fatty acids

Indexed keywords

DAIRY PRODUCTS; FATTY ACIDS; FISH; GAS CHROMATOGRAPHY; LIPOSOMES; ODORS; OXIDATION; PEROXIDES;

FATTY ACID COMPOSITION; FISH OIL; FUNCTIONAL YOGURT; GAS CHROMATOGRAPHY ANALYSIS; NANO-ENCAPSULATION; OMEGA-3-FATTY ACIDS; PHYSICOCHEMICAL PROPERTY; SENSORY CHARACTERISTICS;

OILS AND FATS;

FISH OIL; LIPOSOME; OMEGA 3 FATTY ACID; PEROXIDE; YOGHURT; EDIBLE OIL; FATTY ACID; NANOPARTICLE;

ACIDITY; ARTICLE; BILAYER MEMBRANE; CONTROLLED STUDY; DISPERSION; GAS CHROMATOGRAPHY; LIPID COMPOSITION; NANOENCAPSULATION; PARTICLE SIZE; PH; PHOSPHOLIPID BILAYER; PHYSICAL CHEMISTRY; SURFACE AREA; ANALYSIS; ANIMAL; CHEMISTRY; FORTIFIED FOOD; HUMAN; NANOTECHNOLOGY; PROCEDURES;

ANIMALS; DIETARY FATS, UNSATURATED; FATTY ACIDS; FISH OILS; FOOD, FORTIFIED; HUMANS; LIPOSOMES; NANOPARTICLES; NANOTECHNOLOGY; YOGURT;

EID: 84982126212     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.08.022     Document Type: Article

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