Microencapsulation of fish oil
2016
Fish oil is susceptible to oxidative degradation generating undesired lipid peroxides, secondary and tertiary oxidation products. These products pose health risks, reduce shelf-life stability and cause fishy odor and taste leading to decreased sensory quality. Microencapsulation of fish oil using spray drying, coacervation, ultrasonication and membrane emulsification techniques is employed to overcome these problems.
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