Application of cashew tree gum on the production and stability of spray-dried fish oil

Food Chemistry

Volumn 221, Issue , 2017, Pages 1522-1529

  Botrel, Diego Alvarenga ^a   Borges, Soraia Vilela ^a   Fernandes, Regiane Victória de Barros ^b   Antoniassi, Rosemar ^c   de Faria Machado, Adelia Ferreira ^c   Feitosa, Judith Pessoa de Andrade ^d   de Paula, Regina Celia Monteiro ^d  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

^b FEDERAL UNIVERSITY OF MINAS GERAIS   (Brazil)

^c EMBRAPA AGROINDÚSTRIA DE ALIMENTOS   (Brazil)

^d FEDERAL UNIVERSITY OF CEARÁ   (Brazil)

Author keywords

Arabic gum; Encapsulation; Omega 3; Oxidation; Peroxide value; Starch

Indexed keywords

ATMOSPHERIC HUMIDITY; EFFICIENCY; ENCAPSULATION; FISH; OXIDATION; OXIDATION RESISTANCE; PARTICLE SIZE; SPRAY DRYING; STARCH;

ARABIC GUMS; CONVENTIONAL MATERIALS; ENCAPSULATION EFFICIENCY; HIGHER RELATIVE HUMIDITY; OMEGA-3; OXIDATIVE STABILITY; PEROXIDE VALUE; SPRAY DRYING PROCESS;

HYDROGELS;

CASHEW TREE GUM; FISH OIL; GUM ARABIC; UNCLASSIFIED DRUG; EDIBLE OIL; EMULSION; STARCH;

ADSORPTION; ARTICLE; CASHEW NUT; COMPARATIVE STUDY; EMULSION; ENCAPSULATION; HUMIDITY; ISOTHERM; MOISTURE; NONHUMAN; OXIDATION; PARTICLE SIZE; SPRAY DRYING; SURFACE PROPERTY; VISCOSITY; ANACARDIUM; DESICCATION; FOOD HANDLING; OXIDATION REDUCTION REACTION; PROCEDURES;

ADSORPTION; ANACARDIUM; DESICCATION; DIETARY FATS, UNSATURATED; EMULSIONS; FISH OILS; FOOD HANDLING; OXIDATION-REDUCTION; PARTICLE SIZE; STARCH; VISCOSITY;

EID: 85006136649     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.10.141     Document Type: Article

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