المؤلفون: Sathivel, Subramaniam, Kramer, Don

المصدر: Faculty Publications

مصطلحات موضوعية: Arrowtooth flounder fish protein coated salmon fillets-reduced lipid oxidation activity, Carbohydrates, as starches, corn syrup solids, and maltodextrins-good coating materials for microencapsulated fish oil powders, Coating materials selection-for fish oil microencapsulation, Edible films and coatings are biodegradable-barriers to moisture, oxygen, flavour, aroma, and oil, food quality and shelf-life, Fish oils, main source of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), Microencapsulation and edible coating technologies-improving shelf-life of fish and seafood, Microencapsulation application-in fish oil technology, Microencapsulation, nanoencapsulation, edible film, and coating applications in seafood processing, Nanoencapsulated fish oil, nanotechnology role in food systems-more nutrients and bioactive compounds to human body, Oxidative stability of fish oil-improved using microencapsulation processes

Relation: https://repository.lsu.edu/nutrition_pubs/615

الاتاحة: https://repository.lsu.edu/nutrition_pubs/615
https://doi.org/10.1002/9781444325546.ch33