4.7 Article

Encapsulation of fish oil by carrageenan and gum tragacanth as wall materials and its application to the enrichment of chicken nuggets

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Food Science & Technology

Lipid digestion products in meat derivatives enriched with fish oil microcapsules

Juan Carlos Solomando et al.

JOURNAL OF FUNCTIONAL FOODS (2020)

Article Food Science & Technology

Stability and in vitro release behaviour of encapsulated omega fatty acid-rich oils in lentil protein isolate-based microcapsules

C. Chang et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2018)

Article Biochemistry & Molecular Biology

Oxidative stability and lipid oxidation flavoring volatiles in antioxidants treated chicken meat patties during storage

Muhammad Sohaib et al.

LIPIDS IN HEALTH AND DISEASE (2017)

Article Agricultural Engineering

Hygroscopic behavior of lyophilized acerola pulp powder

Luciana C. Ribeiro et al.

REVISTA BRASILEIRA DE ENGENHARIA AGRICOLA E AMBIENTAL (2016)

Review Food Science & Technology

Manipulation of lipids in animal-derived foods: Can it contribute to public health nutrition?

D. Ian Givens

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2015)

Article Biotechnology & Applied Microbiology

Volatile compounds and physicochemical characteristics during storage of microcapsules from different fish oil emulsions

Estefania Jimenez-Martin et al.

FOOD AND BIOPRODUCTS PROCESSING (2015)

Article Food Science & Technology

Microencapsulation of omega-3 fatty acids: A review of microencapsulation and characterization methods

Pratibha Kaushik et al.

JOURNAL OF FUNCTIONAL FOODS (2015)

Article Food Science & Technology

Sensory characteristics and storage quality indicators of surimi franks nutritionally enhanced with omega-3 rich flaxseed oil and salmon oil

Christin Sell et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2015)

Article Food Science & Technology

Impact of Wall Materials on Physicochemical Properties of Microencapsulated Fish Oil by Spray Drying

Parastoo Pourashouri et al.

FOOD AND BIOPROCESS TECHNOLOGY (2014)

Article Food Science & Technology

MICROENCAPSULATION AND FUNCTIONAL BIOACTIVE FOODS

Charles I. Onwulata

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2013)

Article Food Science & Technology

Oil-in-water emulsions as a delivery system for n-3 fatty acids in meat products

Hanna Salminen et al.

MEAT SCIENCE (2013)

Review Food Science & Technology

Vitamin A enrichment: Caution with encapsulation strategies used for food applications

Patrick Sauvant et al.

FOOD RESEARCH INTERNATIONAL (2012)

Article Food Science & Technology

Effect of oregano and thyme essential oils on the microbiological and chemical quality of refrigerated (4 °C) ready-to-eat squid rings

Minia Sanjuas-Rey et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2012)

Article Food Science & Technology

Total antioxidant capacities of raw and cooked meats

Arda Serpen et al.

MEAT SCIENCE (2012)

Article Food Science & Technology

Protein carbonyls in meat systems: A review

Mario Estevez

MEAT SCIENCE (2011)

Review Chemistry, Multidisciplinary

Lipid oxidation and improving the oxidative stability

Fereidoon Shahidi et al.

CHEMICAL SOCIETY REVIEWS (2010)

Article Agriculture, Multidisciplinary

Protein and lipid oxidation during frozen storage of rainbow trout (Oncorhynchus mykiss)

Caroline P. Baron et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Article Food Science & Technology

Sensory quality of dairy products fortified with fish oil

Wojciech Kolanowski et al.

INTERNATIONAL DAIRY JOURNAL (2007)

Review Food Science & Technology

Applications of spray-drying in microencapsulation of food ingredients: An overview

Adem Gharsallaoui et al.

FOOD RESEARCH INTERNATIONAL (2007)

Article Food Science & Technology

The antioxidative properties of Holy basil and Galangal in cooked ground pork

T Juntachote et al.

MEAT SCIENCE (2006)

Article Food Science & Technology

Production and properties of spray-dried Amaranthus betacyanin pigments

YZ Cai et al.

JOURNAL OF FOOD SCIENCE (2000)

Article Engineering, Chemical

Water loss and oil uptake as a function of frying time

MK Krokida et al.

JOURNAL OF FOOD ENGINEERING (2000)