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: | |
|---|---|
| التنسيق: | أطروحة |
| اللغة: | English |
| منشور في: |
2012
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://psasir.upm.edu.my/id/eprint/32791/1/FSTM%202012%2011R.pdf |
| الوسوم: |
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