Food fortification with omega-3 fatty acids; microencapsulation as an addition method

Current Nutrition and Food Science

Volumn 14, Issue 2, 2018, Pages 90-103

  Feizollahi, Ehsan ^a   Hadian, Zahra ^a   Honarvar, Zohreh ^a  

^a SHAHID BEHESHTI UNIVERSITY OF MEDICAL SCIENCES   (Iran)

Author keywords

Enrichment; Fatty acid; Food; Fortification; Microencapsulation; Omega 3

Indexed keywords

DOCOSAHEXAENOIC ACID; DOCOSAPENTAENOIC ACID; ICOSAPENTAENOIC ACID; LINOLENIC ACID; LIPOSOME; MARGARINE; OMEGA 3 FATTY ACID; PROTEIN;

AEROSOL; ARTIFICIAL MILK; BABY FOOD; BIOFORTIFICATION; BREAD; CARDIOVASCULAR DISEASE; COACERVATION; COOLING; EGG; FATTY ACID METABOLISM; FLUIDIZED BED; FOOD; FREEZE DRYING; HUMAN; INDUCED HYPOTHERMIA; MEAT; MEDICAL SOCIETY; MICROENCAPSULATION; MILK; NEUROLOGIC DISEASE; PRIORITY JOURNAL; REVIEW; SPRAY DRYING; SUDDEN DEATH; SUPERCRITICAL FLUID;

EID: 85051191805     PISSN: 15734013     EISSN: 22123881     Source Type: Journal    
DOI: 10.2174/1573401313666170728151350     Document Type: Review

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