Properties of spray-dried fish oil with different carbohydrates as carriers

Journal of Food Science and Technology

Volumn 54, Issue 13, 2017, Pages 4181-4188

  Botrel, Diego Alvarenga ^a   Borges, Soraia Vilela ^a   Yoshida, Maria Irene ^b   Feitosa, Judith Pessoa de Andrade ^c   Fernandes, Regiane Victória de Barros ^a   de Souza, Hugo Junior Barboza ^a   de Paula, Regina Célia Monteiro ^c  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

^b FEDERAL UNIVERSITY OF MINAS GERAIS   (Brazil)

^c FEDERAL UNIVERSITY OF CEARÁ   (Brazil)

Author keywords

Cashew gum; Encapsulation; Omega 3; Physical properties; Spray drying

Indexed keywords

CARBOHYDRATES; ENCAPSULATION; FISH; HYDROGELS; PHYSICAL PROPERTIES; SPRAY DRYING; STARCH; THERMOGRAVIMETRIC ANALYSIS;

CARBOHYDRATE POLYMERS; CASHEW GUM; COMPLETELY RANDOMIZED DESIGNS; FATTY ACID PROFILES; OMEGA-3; SPRAY DRYING PROCESS; THERMOGRAVIMETRIC CURVE; X-RAY DIFFRACTOGRAMS;

FATTY ACIDS;

EID: 85030854671     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-017-2877-0     Document Type: Article

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