Oxidative stability of encapsulated fish oil in electrospun zein fibres
- Author
- MOOMAND, Khalid1 ; LIM, Loong-Tak1
[1] Department of Food Science, University of Guelph, Ontario NIG 2WI, Canada - Source
Food research international. 2014, Vol 62, pp 523-532, 10 p ; ref : 3/4 p
- ISSN
- 0963-9969
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- ATR-FTIR Electrospinning FOX assay Omega-3 Oxidation Zein
- Keyword (fr)
- Encapsulation Huile poisson Oxydation Qualité Spectrométrie IR Stabilité Zéine Huile alimentaire Protéine végétale
- Keyword (en)
- Encapsulation Fish oil Oxidation Quality Infrared spectrometry Stability Zein Edible oil Plant protein
- Keyword (es)
- Encapsulación Aceite pescado Oxidación Calidad Espectrometría IR Estabilidad Zeina Aceite alimentario Proteína vegetal
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 28613344
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodres.2014.03.054 
https://dx.doi.org/10.1016/j.foodres.2014.03.054
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