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...
محفوظ في:
المؤلف الرئيسي: | Tirgar, Mina |
---|---|
التنسيق: | أطروحة |
اللغة: | English |
منشور في: |
2012
|
الموضوعات: | |
الوصول للمادة أونلاين: | http://psasir.upm.edu.my/id/eprint/32791/1/FSTM%202012%2011R.pdf |
الوسوم: |
إضافة وسم
لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!
|
مواد مشابهة
-
Spray drying as a process for microencapsulation /
بواسطة: Chia, Guat Hwee
منشور في: (1993) -
Optimization of Freeze-Drying Protectants by Response Surface Methodology and Encapsulation for Bifidobacterium Pseudocatenulatum G4 and Lactobacillus Acidophilus LA-5 Survival Enhancement
بواسطة: Teoh, Peck Lian
منشور في: (2011) -
Properties of alginate-chitosan microcapsule containing tocotrienols in self-assembled pickering emulsion and its stability in yogurt
بواسطة: Tan, Phui Yee
منشور في: (2017) -
Properties of foam-mat dried Japanese threadfin bream [Nemipterus japonicus (Bloch, 1791)] minced meat powder
بواسطة: Mohamed, Abdulrahim Abubakar
منشور في: (2021) -
Structural characterisation of micro emulsion systems /
بواسطة: Shahidan Radiman
منشور في: (1989)