Optimization of process conditions and emulsion composition, and their effects on emulsion and encapsulation properties of spray-dried fish oil powder
Fish oil is the richest dietary source of long-chain polyunsaturated fatty acids (LCPUFAs), but it is prone to oxidative deterioration when exposed to oxygen. The purpose of this study was to produce microencapsulated fish oil powder using spray-drying technology. This study was performed in order...
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| 主要作者: | |
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| 格式: | Thesis |
| 語言: | English |
| 出版: |
2012
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| 主題: | |
| 在線閱讀: | http://psasir.upm.edu.my/id/eprint/32791/1/FSTM%202012%2011R.pdf |
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