Physical Properties and Oxidative Status of Concentrated-from-Fish Oils Microencapsulated in Trehalose/Sodium Caseinate Matrix

Foods supplemented with omega-3 fatty acids have attracted much attention in the past decade. However, it is difficult to protect polyunsaturated fatty acids from oxidation. Microencapsulation is a technological process used with the aim to protect oils against oxidation or chemical deterioration, t...

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Detalles Bibliográficos
Autores principales: Álvarez Cerimedo, M.S., Candal, R.J., Herrera, M.L.
Formato: JOUR
Materias:
Concentrated-from-fish oils
Freeze drying
MALDI-TOF MS method
Microencapsulation
Particle size distribution
Retention
Concentration (process)
Coremaking
Drying oils
Fatty acids
Fish
Mass spectrometry
Oil shale
Oxidation
Particle size
Particle size analysis
Polyacrylates
Polyunsaturated fatty acids
Powders
Sodium
Chemical deterioration
Encapsulation efficiency
Fish oil
MALDI TOF MS
Matrix-assisted laser desorption ionization
Time of flight mass spectrometry
Oils and fats
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_19355130_v7_n12_p3536_AlvarezCerimedo
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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