Stability to oxidation of spray-dried fish oil powder microencapsulated using milk ingredients
- Author
- KEOGH, M. K1 ; O'KENNEDY, B. T1 ; KELLY, J1 ; AUTY, M. A1 ; KELLY, P. M1 ; FUREBY, A2 ; HAAHR, A.-M3
[1] Dairy Products Research Centre, Moorepark, Fermoy, Co., Cork, Ireland
[2] Institute for Surface Chemistry, Stockholm, Sweden
[3] The Danish Institute for Fisheries Research, Lyngby, Denmark - Source
Journal of food science. 2001, Vol 66, Num 2, pp 217-224 ; ref : 23 ref
- CODEN
- JFDSAZ
- ISSN
- 0022-1147
- Scientific domain
- Food science technology
- Publisher
- Institute of Food Technologists, Chicago, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Amélioration procédé Anguille Caséine Durée conservation Emulsifiant Huile poisson Lactose Microencapsulation Oxydation Stabilité Séchage pulvérisation Glucide Huile animale Poisson comestible Protéine lait
- Keyword (en)
- Process improvement Eel Casein Shelf life Emulsifier Fish oil Lactose Microencapsulation Oxidation Stability Spray drying Carbohydrate Animal oil Edible fish Milk protein
- Keyword (es)
- Mejoramiento procedimiento Anguila Caseina Tiempo conservación Emulsionador Aceite pescado Lactosa Microencapsulación Oxidación Estabilidad Secado pulverización Glúcido Aceite animal Pescado comestible Proteína leche
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B08 Fat industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 994942
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
10.1111/j.1365-2621.2001.tb11320.x 
https://dx.doi.org/10.1111/j.1365-2621.2001.tb11320.x
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